Keyword extrusion-cooking
RESEARCH PAPER
Influence of extrusion-cooking on nutritional value of processed vegetable raw materials
Acta Agroph. 2002, (60), 153-170
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
Article RESEARCH PAPER
Effect of processing conditions and concentration of water and milk suspensions on the dynamic viscosity of corn-cranberry gluten-free instant gruels
Acta Agroph. 2018, 25(2), 227-238
Influence of ascorbic acid addition on some quality characteristics of pre-cooked pasta products
Acta Agroph. 2004, 4(2), 589-599
Influence of extrusion parameters on some texture characteristics of precooked semolina pasta
Acta Agroph. 2006, 8(4), 1049-1060
Influence of semolina moisture content and process parameters on some quality parameters of precooked pasta
Acta Agroph. 2006, 8(1), 263-273
Influence of raw materials wetting and extrusion-cooking process conditions on selected properties of instant cereal grits
Acta Agroph. 2008, 11(2), 545-556
Influence of ascorbic acid addition on texture of extruded precooked pasta
Acta Agroph. 2008, 12(1), 245-254
Influence of white bean addition on selected parameters of extruded precooked pasta
Acta Agroph. 2009, 13(2), 533-542
Effect of high protein component on physical properties of corn-oat extrudates
Acta Agroph. 2009, 13(1), 281-291
Selected quality characteristics of extruded snacks with modified starches
Acta Agroph. 2011, 18(2), 335-345
| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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