Concepedia

Agnieszka Dylewska

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1

Publications

34

Citations

1

H-Index

2016

Active since

Affiliations

University of Life Sciences in Lublin(Current)

Agnieszka Dylewska is an author at University of Life Sciences in Lublin specializing in food engineering, rheology, and biomanufacturing.

Top concepts

HealthRheologyFood SafetyFood TextureFood ChemistryFood ProcessingFood TechnologyBiomanufacturingFood Engineering

Publications per year

2016–2016

1

Publications

1

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

Bartosz G. Sołowiej, Agnieszka Dylewska, Dariusz Kowalczyk et al. · European Food Research and Technology · 2016 · 34 citations · Full text

Food Chemistry, Biomanufacturing, Cheese Analogues +13

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