Różyło Renata

Różyło Renata

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Publications

  1. 2019, Changes in pasta properties during cooking and short-time storage, International Agrophysics, 33, str. 323-330, DOI: 10.31545/intagr/110806
  2. 2018, Relationship between the properties of raw and cooked spaghetti – new indices for pasta quality evaluation, International Agrophysics, 32: 217-223
  3. 2017, Effect of the addition of mixture of plant components on the mechanical properties of wheat bread, International Agrophysics, 31(4): 563-569
  4. 2015, Physical properties of gluten-free bread caused by water addition., International Agrophysics, 29(3): 353-364
  5. 2015, Drying and Grinding Characteristics of Four-Day-Germinated and Crushed Wheat: A Novel Approach for Producing Sprouted Flour., Cereal Chemistry, 92(3): 312-319
  6. 2011, Ocena właściwości fizycznych ziarna pszenicy przy wykorzystaniu analizatora pojedynczych ziarniaków, Inżynieria Rolnicza, 2011, 1(126): 39-46
  7. 2003, Badania zależności indeksu twardości i energochłonności rozdrabniania od zawartości białka w pszenicy., Acta Agrophysica, 2003, 95, 2(1), 173-178
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