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Polish Journal of Chemical Technology
Volume 16 (2014): Issue 4 (December 2014)
Open Access
The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry
Ewa Zdybel
Ewa Zdybel
,
Ewa Tomaszewska-Ciosk
Ewa Tomaszewska-Ciosk
,
Gabriela Główczyńska
Gabriela Główczyńska
and
Wioletta Drożdż
Wioletta Drożdż
| Dec 11, 2014
Polish Journal of Chemical Technology
Volume 16 (2014): Issue 4 (December 2014)
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Published Online:
Dec 11, 2014
Page range:
28 - 32
DOI:
https://doi.org/10.2478/pjct-2014-0065
© by Ewa Zdybel
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Ewa Zdybel
Wrocław University of Environmental and Life Sciences; The Faculty of Food Science, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland
Ewa Tomaszewska-Ciosk
Wrocław University of Environmental and Life Sciences; The Faculty of Food Science, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland
Gabriela Główczyńska
Wrocław University of Environmental and Life Sciences; The Faculty of Food Science, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland
Wioletta Drożdż
Wrocław University of Environmental and Life Sciences; The Faculty of Food Science, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland