Influence of the Forming Die Design on Processing and Physical Properties of Gluten-Free Crisps
Marcin Mitrus
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in LublinLublin, Poland
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, , Marek Milanowski
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in LublinLublin, Poland
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, Jakub Soja
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in LublinLublin, Poland
- Students’ Scientific Society of Food Process Engineering, University of Life Sciences in LublinLublin, Poland
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, Piotr Lewko
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in LublinLublin, Poland
- Students’ Scientific Society of Food Process Engineering, University of Life Sciences in LublinLublin, Poland
- PZZ Lubella GMW Sp. z o.o.Lublin, Poland
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, Karol Kupryaniuk
Students’ Scientific Society of Food Process Engineering, University of Life Sciences in LublinLublin, Poland
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et Agnieszka Wójtowicz
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in LublinLublin, Poland
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19 mai 2024
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