Keyword extrusion-cooking
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
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
Article 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
Baro-thermal techniques in processing of thermoplastic starch
Acta Agroph. 2007, 9(2), 431–442
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
Potato starch modification by extrusion-cooking technique
Acta Agroph. 2010, 16(1), 101–109
Selected quality characteristics of extruded snacks with modified starches
Acta Agroph. 2011, 18(2), 335–345
