Keyword microstructure
EFFECT OF WHEAT BRAN ADDITION AND SCREW SPEED ON MICROSTRUCTURE AND TEXTURAL CHARACTERISTICS OF COMMON WHEAT PRECOOKED PASTA-LIKE PRODUCTS
Pol. J. Food Nutr. Sci. 2011;61(2):101–107
POTATO FIBRE PREPARATION – CHEMICAL CHARACTERISTICS, MICROSTRUCTURE AND FUNCTIONAL PROPERTIES IN BAKING PRODUCTS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):119–124
TECHNOLOGICAL USABILITY OF TUBERS OF GENETICALLY MODIFIED POTATO.
Pol. J. Food Nutr. Sci. 2008;58(2):199–210
APPLICATION OF MICROSCOPY METHODS IN FOOD ANALYSIS.
Pol. J. Food Nutr. Sci. 2008;58(2):183–198
TEXTURE AND MICROSTRUCTURE OF FRIED STRIPS OF GENETICALLY – MODIFIED POTATO
Pol. J. Food Nutr. Sci. 2006;56(2):169–176
INFLUENCE OF SOME FUNCTIONAL COMPONENTS ADDITION ON THE MICROSTRUCTURE OF PRECOOKED PASTA
Pol. J. Food Nutr. Sci. 2005;55(4):417–422
EFFECT OF EMULSIFIERS ADDITION ON DOUGH PROPERTIES, BACKING QUALITY AND MICROSTRUCTURE OF BISCUITS.
Pol. J. Food Nutr. Sci. 2004;54(4):343–348
MICROSTRUCTURE, THERMAL PROPERTIES AND SUSCEPTIBILITY OF THE HIGH AMYLOSE WHEAT STARCH TO ENZYMATIC HYDROLYSIS: A NEW MATERIAL FOR RESISTANT STARCH (RSIII) PRODUCTION.
Luybov A. Wasserman, Valetina I. Kiseleva, Alberto. Schiraldi, Wioletta Błaszczak, Józef Fornal, Elena V. Sotnikova, Michael Gapparov, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2004;54(2):151–156
PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF CASEINATES OBTAINED BY EXTRUSION COOKING.
Pol. J. Food Nutr. Sci. 2001;51(4):13–18
CHANGES IN MICROSTRUCTURE OF NATIVE STARCHES AND STARCH ACETATES OF DIFFERENT BOTANICAL ORIGIN DURING RETROGRADATION
Pol. J. Food Nutr. Sci. 2001;51(2):55–62
ROASTING-INDUCED CHANGES IN TEXTURE AND FIBRE MICROSTRUCTURE OF BOVINE M. SEMITENDINOSUS MUSCLE
Pol. J. Food Nutr. Sci. 2000;50(2):41–45
MICROSTRUCTURE OF LONGISSIMUS LUMBORUM MUSCLE AND SELECTED CHARACTERISTICS OF LAMB CARCASS AND MEAT QUALITY.
Pol. J. Food Nutr. Sci. 1998;48(3):493–502
CHEMICAL COMPOSITION, MICROSTRUCTURE AND PHYSICO-CHEMICAL CHARACTERISTICS OF TWO COMMERCIAL PEA PROTEIN ISOLATES.
Pol. J. Food Nutr. Sci. 1998;48(2):193–200
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