Grzegorz Łysiak

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

Publications

1. Influence of moisture content of material and chamber diameter on compaction parameters of giant miscanthus Stanisław Skonecki, Janusz Laskowski, Ryszard Kulig, Grzegorz Łysiak:  Acta Agrophysica [Acta Agroph.] 2013, 20, 1, 185-194
2. 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
3. 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
4. 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
5. 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