Influence of the Forming Die Design on Processing and Physical Properties of Gluten-Free Crisps
Authors
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
Kacper Tydman
Students’ Scientific Society of Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
Students’ Scientific Society of Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
Students’ Scientific Society of Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
PZZ Lubella GMW Sp. z o.o., Lublin, Poland
Students’ Scientific Society of Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
agnieszka.wojtowicz@up.lublin.pl
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
DOI: https://doi.org/10.2478/agriceng-2024-0007 | Journal eISSN: 2449-5999 | Journal ISSN: 2083-1587
Language: English
Page range: 87 - 96
Submitted on: Sep 1, 2023
Accepted on: Nov 1, 2023
Published on: May 19, 2024
Published by: Polish Society of Agricultural Engineering
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
Related subjects:
© 2024 Marcin Mitrus, Kacper Tydman, Marek Milanowski, Jakub Soja, Piotr Lewko, Karol Kupryaniuk, Agnieszka Wójtowicz, published by Polish Society of Agricultural Engineering
This work is licensed under the Creative Commons Attribution 4.0 License.