Effect of starch type and screw speed on mechanical properties of extrusion-cooked starch-based foams

• Autorzy: Combrzynski M. , Wojtowicz A. , Mitrus M. , Oniszczuk T. , Matwijczuk A. , Pawelczyk P. , Moscicki L.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2019
• Tom: 33
• Numer: 2
• Opis fizyczny: p.233-240,fig.,ref.

Twórcy

autor

Combrzynski M.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Gleboka 31, 20-612 Lublin, Poland

autor

Wojtowicz A.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Gleboka 31, 20-612 Lublin, Poland

autor

Mitrus M.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Gleboka 31, 20-612 Lublin, Poland

autor

Oniszczuk T.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Gleboka 31, 20-612 Lublin, Poland

autor

Matwijczuk A.

• Department of Physics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland

autor

Pawelczyk P.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Gleboka 31, 20-612 Lublin, Poland

autor

Moscicki L.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Gleboka 31, 20-612 Lublin, Poland

Identyfikatory

DOI

10.31545/intagr/109517