Beata Biernacka
Affiliations
- Department of Thermal Technology, University of Life Sciences
ul. Doświadczalna 44, 20-280 Lublin
- Department of Thermal Engineering;
University of Life Sciences in Lublin, Doświadczalna 44, 20-280, Lublin, Poland
- Department of Thermal Engineering,
University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland
Publications
Ord title authors publishing
-
Influence of cooking time and common wheat flour addition to semolina on spaghetti mechanical properties
Dariusz Dziki, Beata Biernacka, Janusz Laskowski:
Acta Agrophysica [Acta Agroph.] 2012,
19,
2,
277-287
-
Changes of dough and wheat bread physical properties as a result of black oat flour addition
Monika Wójcik, Dariusz Dziki, Renata Różyło, Beata Biernacka, Grzegorz Łysiak, Jawad al Aridhee:
Acta Agrophysica [Acta Agroph.] 2017,
24,
1,
163-172
-
Physical and antioxidant properties of gluten-free bread enriched with carob fibre
R. Różyło, D. Dziki, U. Gawlik-Dziki, B. Biernacka, M. Wójcik, A. Ziemichód:
International Agrophysics 2017,
31,
3,
411-418
-
Effect of the addition of mixture of plant components on the mechanical properties
of wheat bread
M. Wójcik, D. Dziki, B. Biernacka, R. Różyło, A. Miś, W. Hassoon:
International Agrophysics 2017,
31,
4,
563-569
-
Relationship between the properties of raw and cooked spaghetti – new indices
for pasta quality evaluation
B. Biernacka, D. Dziki, R. Różyło, M. Wójcik, A. Miś, D. Romankiewicz, Z. Krzysiak:
International Agrophysics 2018,
32,
2,
217-223
