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Influence of the Forming Die Design on Processing and Physical Properties of Gluten-Free Crisps Cover

Influence of the Forming Die Design on Processing and Physical Properties of Gluten-Free Crisps

Agricultural Engineering
Volume 28 (2024): Issue 1 (January 2024)
By: Marcin Mitrus,  Kacper Tydman,  Marek Milanowski,  Jakub Soja,  Piotr Lewko,  Karol Kupryaniuk and  Agnieszka Wójtowicz  
Open Access
|May 2024
DOI: https://doi.org/10.2478/agriceng-2024-0007 | Journal eISSN: 2449-5999 | Journal ISSN: 2083-1587
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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:
extrusion,
forming die,
efficiency,
energy consumption,
physical properties
Related subjects:
Business and economics,
Business management,
Industries,
Transportation, logistics, air traffic, shipping,
Engineering,
Mechanical engineering,
Production technology,
Materials sciences,
Biomaterials and natural materials,
Materials for energy

© 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.

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