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Rudy Stanisław

> Rudy Stanisław

Rudy Stanisław

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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. 2015, Physical properties of gluten-free bread caused by water addition., International Agrophysics, 29(3): 353-364
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