Anna Wirkijowska

Engineering and Cereal Technology Department, University of Life Sciences ul. Skromna 8, 20-704 Lublin
Engineering and Cereals Technology Department, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

Ord title authors publishing

Commodity science evaluation of naked barley lines intended for food application Anna Wirkijowska, Zbigniew Rzedzicki: Acta Agrophysica [Acta Agroph.] 2012, 19, 2, 425-435
Characteristics of selected indicators of technological value of wheat grain Małgorzata Kasprzak, Anna Wirkijowska: Acta Agrophysica [Acta Agroph.] 2013, 20, 1, 77-89
Effect of cooking time on the texture and cooking quality of spaghetti Aldona Sobota, Piotr Zarzycki, Zbigniew Rzedzicki, Emilia Sykut-Domańska, Anna Wirkijowska: Acta Agrophysica [Acta Agroph.] 2013, 20, 4, 693-703
Chemical composition of naked barley for production of functional food Anna Wirkijowska, Zbigniew Rzedzicki, Piotr Zarzycki, Aldona Sobota, Emilia Sykut-Domańska: Acta Agrophysica [Acta Agroph.] 2016, 23, 2, 287-301
Estimation of degree of starch gelatinisation in instant pasta using measurements of viscosity and water absorption of ground instant pasta dispersions Piotr Zarzycki, Aldona Sobota, Ewelina Kuzawińska, Anna Wirkijowska, Emilia Sykut-Domańska: Acta Agrophysica [Acta Agroph.] 2017, 24, 4, 625-632
A study on the twin screw extrusion-cooking of plant-meat pet food mixtures Piotr Zarzycki, Aldona Sobota, Anna Wirkijowska, Zbigniew Rzedzicki, Agnieszka Pawlas: Acta Agrophysica [Acta Agroph.] 2018, 25, 4, 421-435