Relationship between the properties of raw and cooked spaghetti – new indices for pasta quality evaluation

• Autorzy: Biernacka B. , Dziki D. , Rozylo R. , Mis A. , Romankiewicz D. , Krzysiak Z.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2018
• Tom: 32
• Numer: 2
• Opis fizyczny: p.217-223,fig.,ref.

Twórcy

autor

Biernacka B.

• Department of Thermal Technology and Food Process Engineering

autor

Dziki D.

• Department of Thermal Technology and Food Process Engineering

autor

Rozylo R.

• Department of Equipment Operation and Maintenance in the Food Industry; University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland

autor

Mis A.

• Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland

autor

Romankiewicz D.

• Division of Cereal Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, Warsaw, Poland

autor

Krzysiak Z.

• Department of Mechanical Engineering and Automatics, University of Life Sciences in Lublin, Głęboka 28, Lublin, Poland

Identyfikatory

URI

10.1515/intag-2017-0012