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The influence of drying method on the microstructure of rennin milk gels

100%

Dziuba Z., Soral-Smietana M., Muzinska B.

Polish Journal of Food and Nutrition Sciences

1994

tom 03

nr 2

105-108

Fractal characteristics of microstructure of beta-lactoglobulin preparations and their emulsifying properties

100%

Leman J., Dolgan T., Smoczynski M., Dziuba Z.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2005

tom 08

nr 3

Fractal approach to the structure of different starch preparations

100%

Dziuba J., Smoczynski M., Dziuba Z.

Polish Journal of Food and Nutrition Sciences

1998

tom 07

nr 2 Suppl.

Application of fractal analysis to the characterization of microstructure of different food products

88%

Smoczynski M., Dziuba Z., Smietana Z., Borowska J., Pierzynowska-Korniak G.

Natural Sciences

1999

tom 03

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Natural Sciences

4 Dziuba Z.

3 Smoczynski M.

1 Borowska J.

1 Dolgan T.

1 Dziuba J.

1 Leman J.

1 Muzinska B.

1 Pierzynowska-Korniak G.

1 Smietana Z.

1 Soral-Smietana M.

1 2005

1 1999

1 1998

1 1994

Wyniki wyszukiwania

The influence of drying method on the microstructure of rennin milk gels

Fractal characteristics of microstructure of beta-lactoglobulin preparations and their emulsifying properties

Fractal approach to the structure of different starch preparations

Application of fractal analysis to the characterization of microstructure of different food products