Keyword colour
REVIEW PAPER
Physical properties of shortbread biscuits enriched with dried and powdered fruit and their by-products: a review
Int. Agrophys. 2023, 37(3): 245–264
RESEARCH PAPER
Non-destructive quality measurement and modelling in fruits
Int. Agrophys. 1994, 8(3): 445–453
Relationship between the properties of raw and cooked spaghetti – new indices for pasta quality evaluation
Beata Biernacka, Dariusz Dziki, Renata Różyło, Monika Wójcik, Antoni Miś, Daria Romankiewicz, Zbigniew Krzysiak
Int. Agrophys. 2018, 32(2): 217–223
Simulation of the process kinetics and analysis of physicochemical properties in the freeze drying of kale
Dariusz Dziki, Renata Polak, Stanisław Rudy, Andrzej Krzykowski, Urszula Gawlik-Dziki, Renata Różyło, Antoni Miś, Maciej Combrzyński
Int. Agrophys. 2018, 32(1): 49–56
Colour change of apple as a result of storage, shelf-life, and bruising
Int. Agrophys. 2002, 16(4): 261–268
Applications of superheated steam for the drying of food products
Int. Agrophys. 2010, 24(2): 195–204
Effects of thermal treatment on colour and texture of Typha latifolia L.
Int. Agrophys. 2012, 26(2): 153–158
Most read
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.