Articles by Aldona Sobota
 
RESEARCH PAPER

The effect of pH and stabilization time on apparent viscosity of aqueous dispersion of wholemeal barley flour
Piotr Zarzycki, Anna Wirkijowska, Aldona Sobota, Emilia Sykut-Domańska
Acta Agroph. 2019, 26(2), 19–28
DOI: https://doi.org/10.31545/aagr/110685
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RESEARCH PAPER

Sstudy on the twin screw extrusion-cooking of plant-meat pet food mixtures
Aldona Sobota, Piotr Zarzycki, Emilia Sykut-Domańska, Anna Wirkijowska, Zbigniew Rzedzicki, Agnieszka Pawlas
Acta Agroph. 2018, 25(4), 421–435
DOI: https://doi.org/10.31545/aagr/99634
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Estimation of degree of starch gelatinisation in instant pasta using measurements of viscosity and water absorption of ground instant pasta dispersions
Piotr Zarzycki, Aldona Sobota, Ewelina Kuzawińska, Anna Wirkijowska, Emilia Sykut-Domańska
Acta Agroph. 2017, 24(4), 625–632
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The effect of plant-meat blends composition and extrusion temperature on the physical properties of extrudates
Piotr Zarzycki, Zbigniew Rzedzicki, Aldona Sobota, Agnieszka Pawlas
Acta Agroph. 2016, 23(4), 705–717
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Chemical composition of naked barley for production of functional food
Anna Wirkijowska, Zbigniew Rzedzicki, Piotr Zarzycki, Aldona Sobota, Emilia Sykut-Domańska
Acta Agroph. 2016, 23(2), 287–301
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Physical properties and chemical composition of extruded pasta
Aldona Sobota, Anna Skwira
Acta Agroph. 2009, 13(1), 245–260
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Effect of cooking time on the texture and cooking quality of spaghetti
Aldona Sobota, Piotr Zarzycki, Zbigniew Rzedzicki, Emilia Sykut-Domańska, Anna Wirkijowska
Acta Agroph. 2013, 20(4), 693–703
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ISSN:1234-4125
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