Keyword extrusion-cooking
 

Influence of Buckwheat Addition on Physical Properties, Texture and Sensory Characteristics of Extruded Corn Snacks

Agnieszka Wójtowicz, Anna Kolasa, Leszek Mościcki
Pol. J. Food Nutr. Sci. 2013;63(4):239–244
DOI: https://doi.org/10.2478/v10222-012-0076-2
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Effect of Brewer’s Spent Grain Addition on Properties of Corn Extrudates with an Increased Dietary Fibre Content
Agnieszka Makowska, Sylwia Mildner-Szkudlarz, Wiktor Obuchowski
Pol. J. Food Nutr. Sci. 2013;63(1):19–24
DOI: https://doi.org/10.2478/v10222-012-0061-9
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EFFECT OF WHEAT BRAN ADDITION AND SCREW SPEED ON MICROSTRUCTURE AND TEXTURAL CHARACTERISTICS OF COMMON WHEAT PRECOOKED PASTA-LIKE PRODUCTS
Agnieszka Wójtowicz, Leszek Mościcki
Pol. J. Food Nutr. Sci. 2011;61(2):101–107
DOI: https://doi.org/10.2478/v10222-011-0010-z
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APPLICATION OF PEA HULLS FOR EXTRUDATE PRODUCTION.
Zbigniew Rzedzicki, Halina Kozłowska, Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2004;54(4):363–368
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EXTRUSION-COOKING OF WHEAT FLOUR AND SELECTED PROPERTIES OF THE EXTRUDATES.
Jerzy Jamroz, Piotr Tomasik
Pol. J. Food Nutr. Sci. 1998;48(2):201–208
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