Physical properties and texture of gluten-free snacks supplemented with selected fruit additions

• Autorzy: Wojtowicz A. , Lisiecka K. , Mitrus M. , Nowak G. , Golian M. , Oniszczuk A. , Kasprzak K. , Widelska G. , Oniszczuk T. , Combrzynski M.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2019
• Tom: 33
• Numer: 4
• Opis fizyczny: p.407-416,fig.,ref.

Twórcy

autor

Wojtowicz A.

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

autor

Lisiecka K.

• 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

Nowak G.

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

autor

Golian M.

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

autor

Oniszczuk A.

• Department of Inorganic Chemistry, Medical University of Lublin, Chodzki 4a, 20-093 Lublin, Poland

autor

Kasprzak K.

• Department of Inorganic Chemistry, Medical University of Lublin, Chodzki 4a, 20-093 Lublin, Poland

autor

Widelska G.

• Chair and Department of Pharmacognosy with Medicinal Plant Unit, Medical University of Lublin, Chodzki 1, 20-093 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

Combrzynski M.

• 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/112563