Keyword pasta
 
RESEARCH PAPER

Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production
Magdalena Gońda, Grażyna Cacak-Pietrzak, Krzysztof Jończyk
Acta Agroph. 2018, 25(2), 163–174
DOI: https://doi.org/10.31545/aagr/92544
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Influence of ascorbic acid addition on some quality characteristics of pre-cooked pasta products
Agnieszka Wójtowicz
Acta Agroph. 2004, 4(2), 589–599
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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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Influence of cooking time on spaghetti pasta physical properties
Dariusz Dziki, Renata Różyło, Beata Biernacka
Acta Agroph. 2010, 16(1), 35–48
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Assessment of the quality of fusilli-form pastas available on the Warsaw market
Daria Romankiewicz, Grażyna Cacak-Pietrzak, Magdalena Gońda
Acta Agroph. 2014, 21(3), 327–335
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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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Influence of cooking time and common wheat flour addition to semolina on spaghetti mechanical properties
Dariusz Dziki, Beata Biernacka, Janusz Laskowski
Acta Agroph. 2012, 19(2), 277–287
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Physical properties and chemical composition of wheat-buckwheat and buckwheat pasta
Małgorzata Sobczyk, Krzysztof Glige
Acta Agroph. 2012, 19(1), 143–153
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