Effect of extrusion-cooking conditions on the physical properties of Jerusalem artichoke straw

• Autorzy: Kupryaniuk K. , Oniszczuk T. , Combrzynski M. , Wojtowicz A. , Mitrus M.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2020
• Tom: 34
• Numer: 4
• Opis fizyczny: p.441-449,fig.,ref.

Twórcy

autor

Kupryaniuk K.

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

autor

Wojtowicz A.

• 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

Identyfikatory

DOI

10.31545/intagr/127804