Dariusz Dziki
Employment
Department of Thermal Technology, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland
Affiliations
- Department of Thermal Technology, University of Life Sciences ul. Doświadczalna 44, 20-280 Lublin
- Department of Thermal, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland
- Thermal Engineering Department, University of Life Sciences, Doświadczalna 44, 20- 280, Lublin, Poland
- 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
- Physicochemical and grinding characteristics of dragonhead seeds D. Dziki, A. Miś, B. Gładyszewska, J. Laskowski, S. Kwiatkowski, U. Gawlik-Dziki: International Agrophysics 2013, 27, 4, 403-408
- 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
- 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
- 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
