Keyword extrusion-cooking
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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