Biernacka Beata

Biernacka Beata

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Publications

  1. 2023, Analysis of the extrusion-cooking process and selected physical properties of snack pellets with the addition of fresh kale, International Agrophysics, 37(3), str. 353-364, DOI: 10.31545/intagr/168434
  2. 2023, Application of Edible Insect Flour as a Novel Ingredient in Fortified Snack Pellets: Processing Aspects and Physical Characteristics, Processes, 11(9), 2561, DOI: 10.3390/pr11092561
  3. 2021, Wheat Grinding Process with Low Moisture Content: A New Approach for Wholemeal Flour Production, Processes, 9(1), 32; DOI: 10.3390/pr9010032
  4. 2019, Changes in pasta properties during cooking and short-time storage, International Agrophysics, 33, str. 323-330, DOI: 10.31545/intagr/110806
  5. 2018, Relationship between the properties of raw and cooked spaghetti – new indices for pasta quality evaluation, International Agrophysics, 32: 217-223
  6. 2017, Effect of the addition of mixture of plant components on the mechanical properties of wheat bread, International Agrophysics, 31(4): 563-569
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