Dziki Dariusz

Dziki Dariusz

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Publikacje pracownika

  1. Physicochemical Properties and Milling Characteristics of Spring Wheat from Different Farming Systems Journal of Agricultural Science and Technology 2017 19: 1253-1266
  2. Dynamics of gas cell coalescence during baking expansion of leavened dough Food Research International 2018 103: 30-39
  3. Effect of the addition of mixture of plant components on the mechanical properties of wheat bread International Agrophysics 2017 31(4): 563-569
  4. Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis Food and Bioprocess Technology 2017 Vol 10 (6), 1031–1041
  5. Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach Food and Bioprocess Technology 2016 9(5): 892-903
  6. Drying and Grinding Characteristics of Four-Day-Germinated and Crushed Wheat: A Novel Approach for Producing Sprouted Flour. Cereal Chemistry 2015 92(3): 312-319
  7. Physical properties of gluten-free bread caused by water addition. International Agrophysics 2015 29(3): 353-364
  8. Influence of wheat kernel physical properties on the pulverizing process. Journal of Food Science and Technology 2014 2014, 51(10): 2648-2655
  9. Physicochemical and grinding characteristics of dragonhead seeds International Agrophysics 2013 2013, 27(4): 403-408
  10. Extensograph curve profile model used for characterising the impact of dietary fibre on wheat dough Journal of Cereal Science 2013 2013, 57471-479
  11. Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal. Journal of Food Engineering 2012 2012, 1081-12
  12. Farinograph and extensograph characteristics of carob fibre and oat wholemeal-enriched 2011 2011, 67-67
  13. Ocena właściwości fizycznych ziarna pszenicy przy wykorzystaniu analizatora pojedynczych ziarniaków Inżynieria Rolnicza 2011 2011, 1(126): 39-46
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