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2010 | 10 |
Tytuł artykułu

Effect of whole wheat flour moistening and extrusion-cooking screw speed on the SME process and expansion ratio of precooked pasta products

Warianty tytułu
Wplyw nawilzenia maki pszennej pelnoziarnistej oraz predkosci wytlaczania na energochlonnosc procesu i ekspandowanie ekstrudowanych wyrobow makaronowych blyskawicznych
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Opis fizyczny
  • Department of Food Process Engineering, Faculty of Production Engineering, University of Life Sciences, Doswiadczalna 44, 20-280 Lublin, Poland
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