Monika Wójcik
Employment
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
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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
-
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
-
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
