Inżynieria Rolnicza
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Starek Agnieszka
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130 # 2993
Mechanical properties of the texture of biscuit on fat dough
131 # 3085
Influence of heat treatment on the quality of courgette
138 # 3239
Influence of saccharin additive on physical properties of sponge-fat dough
149 # 3538
Assessment of variability of the maximum cutting force depending on the structure of the beetroot pulp
153 # 3633
The influence of moisture content of barley on the flaking process
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