Author Z. Rzedzicki
Influence of process parameters on the physical properties and microstructure of everlasting pea (Lathyrus sativus) extrudate
Int. Agrophys. 1999, 13(1): 109–117
Estimation of some chosen physical properties of extrudates obtained from corn semolina and oat bran mixtures
Int. Agrophys. 2000, 14(2): 233–239
Influence of pea hulls on the twin screw extrusion-cooking process of cereal mixtures and the physical properties of the extrudate
Int. Agrophys. 2004, 18(1): 73–81
Impact of microstructure in modelling physical properties of cereal extrudates
Int. Agrophys. 2005, 19(2): 175–186
Study on the process of single-screw extrusion-cooking of mixtures with a content of pea hulls
Int. Agrophys. 2006, 20(4): 327–336
Effect of bath temperature and soaking time on the dynamics of water holding capacity of everlasting pea-wheat extrudates
Int. Agrophys. 2007, 21(3): 241–248
Application of everlasting pea wholemeal in extrusion-cooking technology
Int. Agrophys. 2008, 22(4): 339–347
Changes in dietary fibre fractional composition of multi-cereal blends caused by extrusion
Int. Agrophys. 2009, 23(3): 287–293
Effect of the extrusion process of corn semolina and pea hulls blends on chemical composition and selected physical properties of the extrudate
Int. Agrophys. 2009, 23(1): 67–79
Effect of pea seed coat admixture on physical properties and chemical composition of bread
Int. Agrophys. 2010, 24(2): 149–156
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