Zobrazeno 1 - 7 of 7 pro vyhledávání: '"Ewelina Kuzawińska"'
1
Determining moisture content in pasta by vibrational spectroscopy
Autor: Roman Szostak, Ewelina Kuzawińska, Tomasz Czaja, Aldona Sobota
Publikováno v: Talanta. 178:294-298
Pasta aside from bread is the most consumed cereal-based product in the world. Its taste and cooking ease makes it the basis of many cuisines. The pasta dough formed by mixing flour and water is extruded through an extrusion die to mould the appropri
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18f52d7197f2842972beb13df0527d2c
https://doi.org/10.1016/j.talanta.2017.09.050
Zobrazit plný text záznamu
2
Application of common wheat bran for the industrial production of high-fibre pasta
Autor: Zbigniew Rzedzicki, Aldona Sobota, Piotr Zarzycki, Ewelina Kuzawińska
Publikováno v: International Journal of Food Science & Technology. 50:111-119
Summary The study was conducted on the effect of the addition of common wheat bran on the chemical composition, physical properties, cooking quality and sensory traits of durum wheat pasta. The pasta was produced on an industrial scale, applying an a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::02741569bd256be0ac7912d090195b93
https://doi.org/10.1111/ijfs.12641
Zobrazit plný text záznamu
7
Akademický článek
Application of common wheat bran for the industrial production of high-fibre pasta.
Autor: Sobota, Aldona, Rzedzicki, Zbigniew, Zarzycki, Piotr, Kuzawińska, Ewelina
Publikováno v: International Journal of Food Science & Technology; Jan2015, Vol. 50 Issue 1, p111-119, 9p
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje