Effect of composition changes and aeration time on the structure and rehydration of innovative freeze-dried gels

• Autorzy: Ciurzynska A. , Pisarska A. , Olsinski I. , Panfiluk A.M. , Ostap M.S. , Lenart A.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2018
• Tom: 32
• Numer: 3
• Opis fizyczny: p.429-435,fig.,ref.

Twórcy

autor

Ciurzynska A.

• Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences, SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Pisarska A.

• Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences, SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Olsinski I.

• Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences, SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Panfiluk A.M.

• Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences, SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Ostap M.S.

• Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences, SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Lenart A.

• Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences, SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

Identyfikatory

DOI

10.1515/intag-2017-0017