Renata Różyło
Affiliations
- Department of Food Engineering and Machines, University of Life Sciences in Lublin
ul. Doświadczalna 44, 20-236 Lublin
- Department of Machine Operation in the Food Industry, University of Life Sciences
ul. Doświadczalna 44, 20-280 Lublin
- Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland
- Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences, Doświadczalna 44,
20-280 Lublin, Poland
Publications
Ord title authors publishing
-
Changes of physical properties of wheat dough and bread as a result of red quinoa flour addition
Monika Siastała, Dariusz Dziki, Renata Różyło:
Acta Agrophysica [Acta Agroph.] 2015,
22,
3,
291-300
-
Physical properties of gluten-free bread caused by water addition
R. Różyło, D. Dziki, U. Gawlik-Dziki, G. Cacak-Pietrzak, A. Miś, S. Rudy:
International Agrophysics 2015,
29,
3,
353-364
-
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
-
Influence of moisture content of material and piston pressure on compaction parameters and strength of agglomerate of Virginia mallow (Sida hermaphrodita)
Stanisław Skonecki, Ryszard Kulig, Grzegorz Łysiak, Renata Różyło, Monika Wójcik:
Acta Agrophysica [Acta Agroph.] 2017,
24,
2,
329-339
-
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
-
Durum wheat bread: flow diagram and quality characteristics of traditional Algerian bread Khobz Eddar
Hayat Bourekoua, Fairouz Djeghim, Leila Benatallah, Mohammed Nasreddine Zidoune, Agnieszka Wójtowicz, Grzegorz Łysiak, Renata Różyło:
Acta Agrophysica [Acta Agroph.] 2017,
24,
3,
405-417
-
Simulation of the process kinetics and analysis of physicochemical properties
in the freeze drying of kale
D. Dziki, R. Polak, S. Rudy, A. Krzykowski, U. Gawlik-Dziki, R. Różyło, A. Miś, M. Combrzyński:
International Agrophysics 2018,
32,
1,
49-56
-
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
-
Effect of the addition of goji berries on the physical properties of gluten-free bread
Alicja Ziemichód, Renata Różyło:
Acta Agrophysica [Acta Agroph.] 2018,
25,
1,
117-127
-
Comparison of physical properties of wheat bread from dough produced by single and two-phase method with the addition of scalded flour - (in print)
Monika Wójcik, Renata Różyło, Alicja Ziemichód, Grzegorz Łysiak:
Acta Agrophysica [Acta Agroph.] 2018,
25,
2,
185-196
