Author 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
A study 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 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
| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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