Inżynieria Rolnicza
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64 # 734
Influence of convection drying conditions and way of preparation of paprika on changes of chromatic colour coordinates
64 # 729
Mathematical model of colour change of paprika during lyophilization process
69 # 822
Influence of heat treatment on carrot colour parameters
70 # 1189
Impact of selected extrusion process parameters on ekstrudate colors changes
70 # 1184
Modeling of texture qualities for wheat bakery using a surface colors change dynamics indicator during thermal treatment
71 # 1412
An attempt to developing methodology of colour determination for selected products
82 # 231
Changes of parameters of the weight of wheat dough depending on the type of flour and on the time of kneading
82 # 232
The dynamics of coulour changes during thermal working of wheat breadstuff depending on the time of dough kneading
93 # 1811
A variance of individual color discriminants during the apple drying process, depending on the used blanching method
93 # 1862
Changes in apple color during the convection drying process
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