Keyword extrusion-cooking
RESEARCH PAPER
Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition
Tomasz Oniszczuk, Agnieszka Wójtowicz, Maciej Combrzyński, Marcin Mitrus, Karol Kupryaniuk, Arkadiusz Matysiak, Sławomir Kocira, Anna Oniszczuk
Int. Agrophys. 2019, 33(3): 363–371
Moisture sorption characteristics of extrusion-cooked starch protective loose-fill cushioning foams
Maciej Combrzyński, Leszek Mościcki, Anita Kwaśniewska, Tomasz Oniszczuk, Agnieszka Wójtowicz, Bartosz Sołowiej, Bożena Gładyszewska, Siemowit Muszyński
Int. Agrophys. 2017, 31(4): 457–463
Physical properties of extrusion-cooked vegetable raw materials
Int. Agrophys. 1999, 13(4): 493–496
Estimation of some chosen physical properties of extrudates obtained from corn semolina and oat bran mixtures
Int. Agrophys. 2000, 14(2): 233–239
Energy aspects in food extrusion-cooking
Int. Agrophys. 2002, 16(3): 191–195
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
Microstructure of thermoplastic starch polymers
Int. Agrophys. 2006, 20(1): 31–35
Application of everlasting pea wholemeal in extrusion-cooking technology
Int. Agrophys. 2008, 22(4): 339–347
Physical properties of thermoplastic starches
Int. Agrophys. 2009, 23(3): 305–308
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
Application of oat whole-meal and protein components as modifiers of extrudates microstructure
Int. Agrophys. 2010, 24(4): 397–406
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