Keyword colour
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
Colour of paprika powders with different moisture content
Int. Agrophys. 2007, 21(1): 67–72
Applications of superheated steam for the drying of food products
Int. Agrophys. 2010, 24(2): 195–204
Digital image processing for quality ranking of saffron peach
Int. Agrophys. 2010, 24(2): 115–120
Quality of rapeseed bio-fuel waste: optical properties
Int. Agrophys. 2014, 28(2): 213–218
Drying kinetics and colour change of lemon slices
Int. Agrophys. 2014, 28(1): 1–6
Development of Aloe vera based edible coating for tomato
Int. Agrophys. 2013, 27(4): 369–375
Effects of thermal treatment on colour and texture of Typha latifolia L.
Int. Agrophys. 2012, 26(2): 153–158
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