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The process of pelleting miscanthus biomass often encounters issues related to the low durability of the obtained pellets and high energy inputs. To solve these issues, the use of copra meal as a supplement is proposed. This paper presents the results of research on energy parameters of miscanthus biomass pellets supplemented with copra meal in terms of energy consumption in the pressure agglomeration process. As part of this research, the energy parameters of miscanthus biomass, copra meal biomass, and their blends were characterized. Next, the raw materials were used for the production of pellets in the pressure agglomeration process. The investigations included proximate and ultimate analysis and estimation of heating values. Moreover, the total fat content, mechanical durability, kinetic strength, and bulk density were determined, and the energy consumption in the pelleting process was assessed. The results indicate that the energy consumption in the miscanthus biomass pelleting process can be substantially reduced by adding copra meal as a biocomponent. When the copra meal addition did not exceed 30%, the pellets exhibited over 95% durability, over 1200 kg∙m−3 density, and over 417 kg∙m−3 bulk density. Given the 44% reduction in energy consumption in the pellet production process and the energy efficiency of 4815 Wh·kg−1 determined in this study, copra meal may be an interesting material for use as an additive in the production of miscanthus biomass pellets.
Joanna Szyszlak-Bargłowicz; Tomasz Słowik; Grzegorz Zając; Agata Blicharz-Kania; Beata Zdybel; Dariusz Andrejko; Sławomir Obidziński. Energy Parameters of Miscanthus Biomass Pellets Supplemented with Copra Meal in Terms of Energy Consumption during the Pressure Agglomeration Process. Energies 2021, 14, 4167 .
AMA StyleJoanna Szyszlak-Bargłowicz, Tomasz Słowik, Grzegorz Zając, Agata Blicharz-Kania, Beata Zdybel, Dariusz Andrejko, Sławomir Obidziński. Energy Parameters of Miscanthus Biomass Pellets Supplemented with Copra Meal in Terms of Energy Consumption during the Pressure Agglomeration Process. Energies. 2021; 14 (14):4167.
Chicago/Turabian StyleJoanna Szyszlak-Bargłowicz; Tomasz Słowik; Grzegorz Zając; Agata Blicharz-Kania; Beata Zdybel; Dariusz Andrejko; Sławomir Obidziński. 2021. "Energy Parameters of Miscanthus Biomass Pellets Supplemented with Copra Meal in Terms of Energy Consumption during the Pressure Agglomeration Process." Energies 14, no. 14: 4167.
The study was undertaken to assess the use of coconut flour (CF) and coconut residue (RCO) as a source of dietary fiber in wheat pasta production. The addition of CF and RCO can decrease the pasta extruder output up to 32%. The optimum cooking time for pasta with the CF and RCO was higher than for the control. CF and RCO had little or no effect on the weight and volume increase index. The pasta with CF had lower firmness compared to the product with RCO. The use of CF (up to 15%) and RCO (up to 10%) did not exert a negative effect on sensory attributes, however, the pasta was whiter and more intensely red, and yellow than the control. Pasta with the recommended addition of CF and RCO had good quality and higher content of dietary fiber, protein, and lipids, compared to the control. Practical applications Due to its popularity, pasta can be an excellent food matrix for supplementation with dietary fiber, proteins, minerals, and other healthy components; to prevent some noncommunicable disease. Based on literature, coconut components are good source of fermentable dietary fiber, which allows production of functional food. So far, there is limited information available about the use of the coconut industry by‐product for production of pasta. Coconut flour and coconut residue can be successfully used in pasta production as a potential sources of dietary fiber. Harnessing the potential of coconut by‐products as a dietary fiber could be a health benefit and economic boost to the coconut industry.
Emilia Sykut‐Domańska; Piotr Zarzycki; Aldona Sobota; Dorota Teterycz; Anna Wirkijowska; Agata Blicharz‐Kania; Dariusz Andrejko; Jarosław Mazurkiewicz. The potential use of by‐products from coconut industry for production of pasta. Journal of Food Processing and Preservation 2020, 44, 1 .
AMA StyleEmilia Sykut‐Domańska, Piotr Zarzycki, Aldona Sobota, Dorota Teterycz, Anna Wirkijowska, Agata Blicharz‐Kania, Dariusz Andrejko, Jarosław Mazurkiewicz. The potential use of by‐products from coconut industry for production of pasta. Journal of Food Processing and Preservation. 2020; 44 (7):1.
Chicago/Turabian StyleEmilia Sykut‐Domańska; Piotr Zarzycki; Aldona Sobota; Dorota Teterycz; Anna Wirkijowska; Agata Blicharz‐Kania; Dariusz Andrejko; Jarosław Mazurkiewicz. 2020. "The potential use of by‐products from coconut industry for production of pasta." Journal of Food Processing and Preservation 44, no. 7: 1.
Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents of flaxseed flour (FF) and flaxseed cake (FC), added for pasta processing. The analysis showed that the addition of flaxseed components to the dough caused a substantial difference in the International Commission on Illumination color model (CIE) parameter, compared to control samples. The samples of pasta with FF and FC were darker, redder, and less yellow than the control. The minimum cooking time for the enriched pasta was longer than that for the control pasta, although cooking losses were lower. The increasing content of flaxseed components did not significantly change the weight and volume increase index. The enrichment of pasta with 23% FF and 17% FC yielded good quality pasta. The results of the chemical composition of the flaxseed-enriched pasta indicate considerably enhanced nutritional quality, particularly the levels of protein, fat, and dietary fiber of the pasta, without affecting its quality. Moreover, flaxseed cake can be an important source of nutritional ingredients for pasta production, although it is a by-product of the oil cold pressing technology.
Piotr Zarzycki; Emilia Sykut-Domańska; Aldona Sobota; Dorota Teterycz; Ada Krawęcka; Agata Blicharz-Kania; Dariusz Andrejko; Beata Zdybel. Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality. Foods 2020, 9, 404 .
AMA StylePiotr Zarzycki, Emilia Sykut-Domańska, Aldona Sobota, Dorota Teterycz, Ada Krawęcka, Agata Blicharz-Kania, Dariusz Andrejko, Beata Zdybel. Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality. Foods. 2020; 9 (4):404.
Chicago/Turabian StylePiotr Zarzycki; Emilia Sykut-Domańska; Aldona Sobota; Dorota Teterycz; Ada Krawęcka; Agata Blicharz-Kania; Dariusz Andrejko; Beata Zdybel. 2020. "Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality." Foods 9, no. 4: 404.
M Pawlowska-Olszewska; I Puzio; G Tymicki; G Kalisz; Anna Sroka-Bartnicka; A Blicharz-Kania; Aneta Nowakiewicz; U Kosior-Korzecka; K Kulak. Adropin, nesfatin-1 and angiotensin II receptor expression in the abdominal aorta in ovariectomized rats after nesfatin-1 treatment. 2020, 70, 1 .
AMA StyleM Pawlowska-Olszewska, I Puzio, G Tymicki, G Kalisz, Anna Sroka-Bartnicka, A Blicharz-Kania, Aneta Nowakiewicz, U Kosior-Korzecka, K Kulak. Adropin, nesfatin-1 and angiotensin II receptor expression in the abdominal aorta in ovariectomized rats after nesfatin-1 treatment. . 2020; 70 (6):1.
Chicago/Turabian StyleM Pawlowska-Olszewska; I Puzio; G Tymicki; G Kalisz; Anna Sroka-Bartnicka; A Blicharz-Kania; Aneta Nowakiewicz; U Kosior-Korzecka; K Kulak. 2020. "Adropin, nesfatin-1 and angiotensin II receptor expression in the abdominal aorta in ovariectomized rats after nesfatin-1 treatment." 70, no. 6: 1.
The aim of this work was to study the influence of freeze-drying conditions of kiwi (Actinidia deliciosa) on physicochemical properties and grinding characteristics of dried fruits. Whole kiwi fruits were freeze-dried with the different pressure: 12, 20, 42, 63, 85, and 103 Pa. Dried fruit properties that underwent evaluation included color, texture, rehydration, total phenolics content, antioxidant properties and sensory analysis. Moreover, the grinding energy indices of dried kiwi were determined. The results showed that an increase in the pressure caused decreased lightness, but increased yellowness and greenness of freeze-dried kiwi. The force of kiwi penetration increased and the rehydration ability decreased with the increase in the pressure. The specific grinding energy of dried kiwi ranged from 10.1 to 13.6 kJ⋅kg−1, whereas the average particle size of kiwi powder changed from 0.331 to 0.337 mm. The highest values of these parameters were obtained for kiwi freeze-dried with the highest pressure.
Marek Domin; Dariusz Dziki; Sybilla Kłapsia; Agata Blicharz-Kania; Beata Biernacka; Andrzej Krzykowski. Influence of the Freeze-drying Conditions on the Physicochemical Properties and Grinding Characteristics of Kiwi. International Journal of Food Engineering 2020, 16, 1 .
AMA StyleMarek Domin, Dariusz Dziki, Sybilla Kłapsia, Agata Blicharz-Kania, Beata Biernacka, Andrzej Krzykowski. Influence of the Freeze-drying Conditions on the Physicochemical Properties and Grinding Characteristics of Kiwi. International Journal of Food Engineering. 2020; 16 (1-2):1.
Chicago/Turabian StyleMarek Domin; Dariusz Dziki; Sybilla Kłapsia; Agata Blicharz-Kania; Beata Biernacka; Andrzej Krzykowski. 2020. "Influence of the Freeze-drying Conditions on the Physicochemical Properties and Grinding Characteristics of Kiwi." International Journal of Food Engineering 16, no. 1-2: 1.
The aim of the paper was to investigate the effect of infrared pre-treatment on the process of water absorption by lentil seeds. The paper presents the effects of micronization on the process of water absorption by lentil seeds. As a source of infrared emission, 400-W ceramic infrared radiators ECS-1 were used. The seeds were soaked at three temperature values (in the range from 25 to 75 °C) for 8 h, that is, until the equilibrium moisture content was achieved. Peleg’s equation was used to describe the kinetics of water absorption by lentil seeds. The results were compared with those obtained in the process of soaking crude seeds. On the basis of the conducted research, it was found that the infrared pre-treatment contributed to a substantial increase in the water absorption rate in the initial period of soaking lentil seeds (especially at 25 °C). Infrared irradiation can be an effective method for intensification of lentil seed hydration at an ambient temperature. It should be assumed that, in accordance with the principles of sustainable development, shortening the heating time will significantly reduce the energy consumption and cost of processing lentil seeds.
Izabela Kuna-Broniowska; Agata Blicharz-Kania; Dariusz Andrejko; Agnieszka Kubik-Komar; Zbigniew Kobus; Anna Pecyna; Monika Stoma; Beata Ślaska-Grzywna; Leszek Rydzak. Modelling Water Absorption in Micronized Lentil Seeds with the Use of Peleg’s Equation. Sustainability 2019, 12, 261 .
AMA StyleIzabela Kuna-Broniowska, Agata Blicharz-Kania, Dariusz Andrejko, Agnieszka Kubik-Komar, Zbigniew Kobus, Anna Pecyna, Monika Stoma, Beata Ślaska-Grzywna, Leszek Rydzak. Modelling Water Absorption in Micronized Lentil Seeds with the Use of Peleg’s Equation. Sustainability. 2019; 12 (1):261.
Chicago/Turabian StyleIzabela Kuna-Broniowska; Agata Blicharz-Kania; Dariusz Andrejko; Agnieszka Kubik-Komar; Zbigniew Kobus; Anna Pecyna; Monika Stoma; Beata Ślaska-Grzywna; Leszek Rydzak. 2019. "Modelling Water Absorption in Micronized Lentil Seeds with the Use of Peleg’s Equation." Sustainability 12, no. 1: 261.
Flaxseed is one of the most important oil plants. Flaxseed oil extraction yields by-products with high nutritional value. The present study was undertaken to assess the potential use of by-products of flaxseed industry (flour (FF) and marc (FM)) as functional raw material for bread production. Wheat bread was enriched by addition of 5, 10, and 15% of flaxseed by-products. The influence of FF and FM addition on bread quality, chemical composition and consumer acceptance of the products were investigated. The data from study indicate that addition of FF and FM increases bread yield by 146.6 and 148.4%, respectively, for samples with 15% addition of FF and FM, compared to the control bread (137.5%). Texture analysis showed that both by-products modify the mean values of hardness, springiness, and chewiness and colour of the crumb. Flaxseed by-products have a beneficial effect on the moisture content of the crumb but exert a negative impact on the specific volume and porosity, while the addition of FM induces smaller changes. The addition of flax components increased the nutritional value of bread, simultaneously reducing its calorific value. The research has shown that 10% addition of flaxseed marc yields bread with high nutritional value and acceptable sensory properties.
Anna Wirkijowska; Piotr Zarzycki; Aldona Sobota; Agnieszka Nawrocka; Agata Blicharz-Kania; Dariusz Andrejko. The possibility of using by-products from the flaxseed industry for functional bread production. LWT 2019, 118, 108860 .
AMA StyleAnna Wirkijowska, Piotr Zarzycki, Aldona Sobota, Agnieszka Nawrocka, Agata Blicharz-Kania, Dariusz Andrejko. The possibility of using by-products from the flaxseed industry for functional bread production. LWT. 2019; 118 ():108860.
Chicago/Turabian StyleAnna Wirkijowska; Piotr Zarzycki; Aldona Sobota; Agnieszka Nawrocka; Agata Blicharz-Kania; Dariusz Andrejko. 2019. "The possibility of using by-products from the flaxseed industry for functional bread production." LWT 118, no. : 108860.
Functional foods include cold-pressed oils, which are a rich source of antioxidants and bioactive n-3 and n-6 polyunsaturated fatty acids. The aim of this study was to assess the quality of rapeseed oils supplemented with Spanish sage and cress oils. Seven oil mixtures consisting of 70% of rapeseed oil and 30% of sage and/or cress oil were prepared for the analyses. The oil mixtures were analyzed to determine their acid value, peroxide value, oxidative stability, and fatty acid composition. In terms of the acid value and the peroxide value, all mixtures met the requirements for cold-pressed vegetable oils. The enrichment of the rapeseed oil with α-linolenic acid-rich fats resulted in a substantially lower ratio of n-6 to n-3 acids in the mixtures than in the rapeseed oil. The mixture of the rapeseed oil with the sage and cress oils in a ratio of 70:10:20 exhibited higher oxidative stability than the raw materials used for enrichment and a nearly 20% α-linolenic acid content. The oils proposed in this study can improve the ratio of n-6:n-3 acids in modern diets. Additionally, mixing the cress seed oils with rapeseed oil and chia oil resulted in a reduction in the content of erucic acid in the finished product. This finding indicates that cress seeds, despite their high content of erucic acid, can be used as food components. The production of products with a positive effect on human health is one of the most important factors in the sustainable development of agriculture.
Agnieszka Sagan; Agata Blicharz-Kania; Marek Szmigielski; Dariusz Andrejko; Paweł Sobczak; Kazimierz Zawiślak; Agnieszka Starek. Assessment of the Properties of Rapeseed Oil Enriched with Oils Characterized by High Content of α-linolenic Acid. Sustainability 2019, 11, 5638 .
AMA StyleAgnieszka Sagan, Agata Blicharz-Kania, Marek Szmigielski, Dariusz Andrejko, Paweł Sobczak, Kazimierz Zawiślak, Agnieszka Starek. Assessment of the Properties of Rapeseed Oil Enriched with Oils Characterized by High Content of α-linolenic Acid. Sustainability. 2019; 11 (20):5638.
Chicago/Turabian StyleAgnieszka Sagan; Agata Blicharz-Kania; Marek Szmigielski; Dariusz Andrejko; Paweł Sobczak; Kazimierz Zawiślak; Agnieszka Starek. 2019. "Assessment of the Properties of Rapeseed Oil Enriched with Oils Characterized by High Content of α-linolenic Acid." Sustainability 11, no. 20: 5638.
A scientific and technical literature review on machines designed to grind fodder grain revealed that the existing designs of grinding machines—those based on destruction by impact, cutting, or chipping—have various drawbacks. Some disadvantages include high metal and energy intensity, an uneven particle size distribution of the ground (crushed) product, a high percentage of dust fraction, the rapid wear of work tools (units), and heating of the product. To eliminate most of the identified shortcomings, the design of a rotary–centrifugal grain grinder is proposed in this paper. The optimization of the grinder’s working process was carried out using experimental design methodology. The following factors were studied: the grain material feed, rotor speed (rpm), opening of the separating surface, number of knives (blades) on the inner and outer rings, technical conditions of the knives (sharpened or unsharpened), and the presence of a special insert that is installed in the radial grooves of the distribution bowl. The optimization criteria were based on the amount of electricity consumed by and the performance of the rotary–centrifugal grain grinder. The quality of performance was quantified by the finished product, based on the percentage of particles larger than 3 mm in size. An analysis of the results of the multifactorial experiment allowed us to establish a relationship (interaction) between the factors and their influence on the optimization criteria, as well as to determine the most significant factors and to define further directions for the research of a centrifugal–rotary grain grinder. From our experimental results, we found that the grinder is underutilized in the selected range of factor variation. Furthermore, the number of knives installed at the second stage of the grinder, the gap (clearance) of the separating surface, and the technical condition of the knives are among the most important factors influencing the power consumption and the quality of the resulting product. A reduction in the number of knives at the first stage has a positive effect on all the selected optimization criteria; and by varying the factors in the selected range, it is possible to obtain a product corresponding to medium and coarse grinding.
Andrzej Marczuk; Agata Blicharz-Kania; Petr Savinykh; Alexey Y. Isupov; Andrey V. Palichyn; Ilya I. Ivanov. Studies of a Rotary–Centrifugal Grain Grinder Using a Multifactorial Experimental Design Method. Sustainability 2019, 11, 5362 .
AMA StyleAndrzej Marczuk, Agata Blicharz-Kania, Petr Savinykh, Alexey Y. Isupov, Andrey V. Palichyn, Ilya I. Ivanov. Studies of a Rotary–Centrifugal Grain Grinder Using a Multifactorial Experimental Design Method. Sustainability. 2019; 11 (19):5362.
Chicago/Turabian StyleAndrzej Marczuk; Agata Blicharz-Kania; Petr Savinykh; Alexey Y. Isupov; Andrey V. Palichyn; Ilya I. Ivanov. 2019. "Studies of a Rotary–Centrifugal Grain Grinder Using a Multifactorial Experimental Design Method." Sustainability 11, no. 19: 5362.
It is possible to use the aboveground parts of barley, which are cultivated as a forecrop. They are often simply composted or dried for bedding. It is worth trying other more effective methods of processing aboveground biomass. The aim of this study was to preliminary investigate the possibility of using young barley leaves and shoots for the production of green juice with potential health properties. The material was collected at days 7, 14, 21, and 28 after plant emergence. The length and strength of the shoots were measured and the pressing yield was calculated. The pH value and the content of protein, chlorides, and reducing sugars were also determined. The juice was additionally subjected to pasteurisation and freezing, and changes in pH and chlorophyll content occurring during storage were determined. The pressing yield of young barley leaves and shoots was estimated to be between 69% and 73%. The product was characterised by a high content of total protein (34.45%–51.81%d.w.) and chlorophylls (6.62 mg·g−1). The chlorophyll content declined during barley juice storage. Pasteurisation of the juice from young barley leaves does not induce statistically significant changes in the pH of the juice, but reduces the chlorophyll content. Our results revealed that the most effective way to preserve the green juice is by freezing. This process does not induce changes in juice acidity and only slightly reduces the chlorophyll content during storage of the product.
Agata Blicharz-Kania; Dariusz Andrejko; Franciszek Kluza; Leszek Rydzak; Zbigniew Kobus. Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices. Sustainability 2019, 11, 3960 .
AMA StyleAgata Blicharz-Kania, Dariusz Andrejko, Franciszek Kluza, Leszek Rydzak, Zbigniew Kobus. Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices. Sustainability. 2019; 11 (14):3960.
Chicago/Turabian StyleAgata Blicharz-Kania; Dariusz Andrejko; Franciszek Kluza; Leszek Rydzak; Zbigniew Kobus. 2019. "Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices." Sustainability 11, no. 14: 3960.
In this paper, changes in the textural properties of butternut squash caused by thermal treatment in a convection steam oven with different levels of temperature, steam, and different process durations were considered. Textural properties of pumpkin pulp were measured in terms of five features (characteristics): hardness, chewiness, gumminess, springiness, and cohesiveness. Pearson’s correlation coefficients for measurements of the characteristics indicated significant linear relationships at a significance level of 0.05. This fact justified the use of multivariate statistical methods to explore the simultaneous impact of temperature, steam, and time on textural attributes of butternut squash. Shapiro–Wilk tests did not disprove the normality of four textural characteristics; namely, hardness, springiness, gumminess and chewiness. Based on the measurements of the four above normally distributed features, three-way multivariate analysis of variance with all double interactions between the factors proved their significant impact on textural properties of butternut squash pulp at a significance level of 0.05. Additionally, applied multivariate techniques such as canonical correlation analysis, principal component analysis, factor analysis, clustering analysis, and discriminant analysis explained relationships between the factors and characteristics under consideration.
Zofia Hanusz; Beata Ślaska-Grzywna; Agata Blicharz-Kania; Kamila Klimek; Dariusz Andrejko; Monika Stoma. Multivariate analysis of textural properties of butternut squash during thermal treatment. Journal of Food Measurement and Characterization 2018, 12, 2964 -2970.
AMA StyleZofia Hanusz, Beata Ślaska-Grzywna, Agata Blicharz-Kania, Kamila Klimek, Dariusz Andrejko, Monika Stoma. Multivariate analysis of textural properties of butternut squash during thermal treatment. Journal of Food Measurement and Characterization. 2018; 12 (4):2964-2970.
Chicago/Turabian StyleZofia Hanusz; Beata Ślaska-Grzywna; Agata Blicharz-Kania; Kamila Klimek; Dariusz Andrejko; Monika Stoma. 2018. "Multivariate analysis of textural properties of butternut squash during thermal treatment." Journal of Food Measurement and Characterization 12, no. 4: 2964-2970.
This study aims to provide comprehensive information on the process of vacuum impregnation of wheat grains. Vacuum impregnation, saturating materials with additional liquid components, is a well-known process originally developed to ensure leak tightness or reduce the porosity of various materials. We describe its potential uses in the food processing industry relating to the impregnation of grains and leguminous plant seeds. The objective of the study was to determine the influence of impregnation and infrared heating of wheat grains on flour efficiency, moisture content and particle size distribution in the resulting flour and bran. The experimental material comprised three varieties of wheat. The results showed that the method of preparing the wheat grains for milling combined with impregnation had a significant impact on the particle size distribution of bran but not on the particle size distribution of flour. A more complete view of the process characteristics requires further investigation of factors related to the structural and textural properties of the impregnated material, factors which are highly varied in the case of food materials and food products.
Leszek Rydzak; Agnieszka Sagan; Dariusz Andrejko; Agnieszka Starek; Beata Ślaska-Grzywna; Agata Blicharz-Kania; Zbigniew Kobus; Marcin Natoniewski. Changes in Particle Size Distribution of Bran and Flour Obtained from Vacuum Impregnated and Infra-red Heated Wheat Grain. Food and Bioprocess Technology 2017, 10, 1997 -2004.
AMA StyleLeszek Rydzak, Agnieszka Sagan, Dariusz Andrejko, Agnieszka Starek, Beata Ślaska-Grzywna, Agata Blicharz-Kania, Zbigniew Kobus, Marcin Natoniewski. Changes in Particle Size Distribution of Bran and Flour Obtained from Vacuum Impregnated and Infra-red Heated Wheat Grain. Food and Bioprocess Technology. 2017; 10 (11):1997-2004.
Chicago/Turabian StyleLeszek Rydzak; Agnieszka Sagan; Dariusz Andrejko; Agnieszka Starek; Beata Ślaska-Grzywna; Agata Blicharz-Kania; Zbigniew Kobus; Marcin Natoniewski. 2017. "Changes in Particle Size Distribution of Bran and Flour Obtained from Vacuum Impregnated and Infra-red Heated Wheat Grain." Food and Bioprocess Technology 10, no. 11: 1997-2004.
Beata Ślaska-Grzywna; Dariusz Andrejko; Izabela Kuna-Broniowska; Agnieszka Sagan; Agata Blicharz-Kania. SHAPING SOME SELECTED TEXTURAL PROPERTIES OF PUMPKIN (CUCURBITA MAXIMA DUCH.) BY OPTIMIZED HEAT TREATMENT. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2013, 1 .
AMA StyleBeata Ślaska-Grzywna, Dariusz Andrejko, Izabela Kuna-Broniowska, Agnieszka Sagan, Agata Blicharz-Kania. SHAPING SOME SELECTED TEXTURAL PROPERTIES OF PUMPKIN (CUCURBITA MAXIMA DUCH.) BY OPTIMIZED HEAT TREATMENT. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2013; ():1.
Chicago/Turabian StyleBeata Ślaska-Grzywna; Dariusz Andrejko; Izabela Kuna-Broniowska; Agnieszka Sagan; Agata Blicharz-Kania. 2013. "SHAPING SOME SELECTED TEXTURAL PROPERTIES OF PUMPKIN (CUCURBITA MAXIMA DUCH.) BY OPTIMIZED HEAT TREATMENT." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality , no. : 1.