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

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

Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland