Accesso libero

Influence of the Forming Die Design on Processing and Physical Properties of Gluten-Free Crisps

Marcin Mitrus

Marcin Mitrus

Department of Thermal Technology and Food Process Engineering, University of Life Sciences in LublinLublin, Poland
Profilo Orcid
Cerca questo autore su
Sciendo|Google Scholar
Mitrus, Marcin
, 
Kacper Tydman

Kacper Tydman

Students’ Scientific Society of Food Process Engineering, University of Life Sciences in LublinLublin, Poland
Cerca questo autore su
Sciendo|Google Scholar
Tydman, Kacper
, 
Marek Milanowski

Marek Milanowski

Department of Thermal Technology and Food Process Engineering, University of Life Sciences in LublinLublin, Poland
Profilo Orcid
Cerca questo autore su
Sciendo|Google Scholar
Milanowski, Marek
, 
Jakub Soja

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
Profilo Orcid
Cerca questo autore su
Sciendo|Google Scholar
Soja, Jakub
, 
Piotr Lewko

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
Profilo Orcid
Cerca questo autore su
Sciendo|Google Scholar
Lewko, Piotr
, 
Karol Kupryaniuk

Karol Kupryaniuk

Students’ Scientific Society of Food Process Engineering, University of Life Sciences in LublinLublin, Poland
Profilo Orcid
Cerca questo autore su
Sciendo|Google Scholar
Kupryaniuk, Karol
 e 
Agnieszka Wójtowicz

Agnieszka Wójtowicz

Department of Thermal Technology and Food Process Engineering, University of Life Sciences in LublinLublin, Poland
Profilo Orcid
Cerca questo autore su
Sciendo|Google Scholar
Wójtowicz, Agnieszka
  
19 mag 2024
Influence of the Forming Die Design on Processing and Physical Properties of Gluten-Free Crisps's Cover Image
INFORMAZIONI SU QUESTO ARTICOLO
Articolo precedente
Articolo Successivo
Cita
Scarica la copertina
Pubblicato online: 19 mag 2024
Pagine: 87 - 96
Ricevuto: 01 set 2023
Accettato: 01 nov 2023
DOI: https://doi.org/10.2478/agriceng-2024-0007
Parole chiave
© 2024 Marcin Mitrus et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Mitrus, Marcin ORCID Icon
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in LublinLublin, Poland
Tydman, Kacper
Students’ Scientific Society of Food Process Engineering, University of Life Sciences in LublinLublin, Poland
Milanowski, Marek ORCID Icon
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in LublinLublin, Poland
Soja, Jakub ORCID Icon
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
Lewko, Piotr ORCID Icon
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
Kupryaniuk, Karol ORCID Icon
Students’ Scientific Society of Food Process Engineering, University of Life Sciences in LublinLublin, Poland
Wójtowicz, Agnieszka ORCID Icon
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in LublinLublin, Poland
Lingua:
Inglese
Frequenza di pubblicazione:
1 volte all'anno
Argomenti della rivista:
Economia e business, Business management, Settori, Trasporto, Logistica, traffico aereo, consegne, Ingegneria, Ingegneria meccanica, Tecnologia di produzione, Scienze materiali, Biomateriali e materiali naturali, Materiali per l'energetica
Feed RSS della rivista