Keyword texture
Article RESEARCH PAPER
Differentiation of pH and texture in bottom sediments of Zemborzycki dam reservoir
Acta Agroph. 2002, (70), 235–245
Article RESEARCH PAPER
Texture share and content of organic matter in erosive w ash from ruts
Acta Agroph. 1999, (23), 125–132
RESEARCH PAPER
Influence of pumpkin flour addition on textural properties of yeast dough
Acta Agroph. 2018, 25(3), 317–327
RESEARCH PAPER
Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production
Acta Agroph. 2018, 25(2), 163–174
Effect of the addition of goji berries on the physical properties of gluten-free bread
Acta Agroph. 2018, 25(1), 117–127
The influence of dietary fiber on moisture and texture changes in wheat bread during storage
Acta Agroph. 2018, 25(1), 73–84
Rheological properties, texture and color of ricotta available on the Polish market
Acta Agroph. 2016, 23(4), 695–704
The effect of increased dry matter content of raw material on the texture and microstructure of acid tvorog
Krzysztof Siemianowski, Krzysztof Bohdziewicz, Jerzy Szpendowski, Piotr Kołakowski, Joanna Żylińska, Jacek Bardowski
Acta Agroph. 2015, 22(2), 183–192
Selected physical properties of gluten-free bread with prepared pea flour and buck-wheat products
Acta Agroph. 2014, 21(4), 445–455
Textural differentiation of bottom sediments in the reservoir of Puławy Nitrogen Fertilizer Factory (SE Poland)
Acta Agroph. 2003, 1(87 - 2), 271–277
Quality assessment of finely comminuted sausages produced with the addition of different forms of modified starch
Acta Agroph. 2004, 4(1), 129–139
The influence on buckwheat flour addition on selected properties of wheat dough and bread crumb
Acta Agroph. 2005, 6(3), 617–624
Influence of extrusion parameters on some texture characteristics of precooked semolina pasta
Acta Agroph. 2006, 8(4), 1049–1060
Changes of rheological properties of whey protein gels during storage
Acta Agroph. 2006, 8(2), 347–356
Changes in wheat bread crumb texture caused by supplementation with oat products
Acta Agroph. 2007, 10(3), 667–676
Effect of post-drying method on selected properties of potato chips
Acta Agroph. 2008, 11(1), 91–100
Drying kinetics, water activity, shrinkage and texture of walnut kernels
Acta Agroph. 2008, 11(1), 71–80
Influence of ascorbic acid addition on texture of extruded precooked pasta
Acta Agroph. 2008, 12(1), 245–254
Effect of different levels of water addition on wheat bread crumb texture
Acta Agroph. 2009, 13(3), 761–769
Influence of white bean addition on selected parameters of extruded precooked pasta
Acta Agroph. 2009, 13(2), 533–542
Blanching parameters influence on mechanical properties and colour of dried celery
Acta Agroph. 2009, 13(1), 165–174
Effect of water activity on bulk mechanical behaviour of oat flakes
Acta Agroph. 2009, 13(1), 121–129
Effect of thermal treatment parameters on selected properties of potato chips
Acta Agroph. 2009, 14(3), 609–617
Changes in physical properties of bread as a result of soy flour addition
Acta Agroph. 2010, 15(1), 91–100
The influence of an addition of oat flakes on the quality of dough and of wheat bread
Acta Agroph. 2010, 16(2), 423–433
Effect of flaxseed pomace addition on selected properties of fried potato snacks
Acta Agroph. 2010, 16(1), 69–77
Selected quality characteristics of extruded snacks with modified starches
Acta Agroph. 2011, 18(2), 335–345
Effect of cooking time on the texture and cooking quality of spaghetti
Acta Agroph. 2013, 20(4), 693–703
Texture of longissimus thoracis et lumborum muscles from beef cattle crossbreeds subjected to wet aging
Acta Agroph. 2012, 19(3), 631–640
The influence of addition of pentosan preparation on rye dough and bread properties
Acta Agroph. 2012, 19(1), 7–18
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