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Publications by Franciszek Świderski
Comparison of Quality and Microstructure of Chokeberry Powders Prepared by Different Drying Methods, Including Innovative Fluidised Bed Jet Milling and Drying
Food Science and Biotechnology
Applied Microbiology
Biotechnology
Food Science
Related publications
Drying and Quality of Microalgal Powders for Human Alimentation
Quality of Pomegranate Peel Cultivar Valenciana as Determined by Different Drying Methods
Revista Brasileira de Fruticultura
Plant Science
Agronomy
Crop Science
Food Science
Effects of Microwave - Fluidized Bed Drying on Quality, Energy Consumption and Drying Kinetics of Soybean Kernels
Journal of Food Science and Technology
Food Science
Flow and Drying Characteristics of a Novel Rotating Jet Annular Spouted Bed
Drying Technology
Theoretical Chemistry
Chemical Engineering
Physical
Effect of Convective Drying Method of Chokeberry (Aronia Melanocarpa L.) on Drying Kinetics, Bioactive Components and Sensory Characteristics of Bread With Chokeberry Powder
Periodica Polytechnica: Chemical Engineering
Chemical Engineering
Variation in Particle Shape of Active Pharmaceutical Ingredients Prepared by Fluidized-Bed Jet-Milling
Yakugaku Zasshi
Pharmacology
Pharmaceutical Science
Size Enlargement of Pharmaceutical Powders by Wet Agglomeration and Drying Techniques
KONA Powder and Particle Journal
Materials Science
Engineering
Chemistry
Chemical Engineering
Effect of Different Methods of Instantization, Drying and Gum Addition on Quality Characteristics of Instant Noodles
Food and Nutrition Open Access
Effect of Different Treatment Processes and Preservation Methods on the Quality of Truffles: I. Conventional Methods (Drying/Freezing)
Pakistan Journal of Biological Sciences
Agronomy
Crop Science
