Articles by Piotr Zarzycki
RESEARCH PAPER
The effect of pH and stabilization time on apparent viscosity of aqueous dispersion of wholemeal barley flour
Acta Agroph. 2019, 26(2), 19–28
Article 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
Estimation of degree of starch gelatinisation in instant pasta using measurements of viscosity and water absorption of ground instant pasta dispersions
Acta Agroph. 2017, 24(4), 625–632
The effect of plant-meat blends composition and extrusion temperature on the physical properties of extrudates
Acta Agroph. 2016, 23(4), 705–717
Chemical composition of naked barley for production of functional food
Acta Agroph. 2016, 23(2), 287–301
A study on the technology of extrusion cooking of mixtures with a share of everlasting pea and oat meal
Acta Agroph. 2005, 6(2), 515–528
Article Twin-screw extrusion cooking of mixtures with a share of oat meal
Acta Agroph. 2006, 8(4), 935–947
Effect of high protein component on physical properties of corn-oat extrudates
Acta Agroph. 2009, 13(1), 281–291
Apparent viscosity of wholemeal barley flour water slurries of different dietary fibre content
Acta Agroph. 2011, 18(1), 195–207
Effect of cooking time on the texture and cooking quality of spaghetti
Acta Agroph. 2013, 20(4), 693–703
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