4   Artículos

 
en línea
Angelika Bieniek and Krzysztof Buksa    
Sourdough bread is a traditional product made using lactic acid bacteria (LAB) and yeast. The influence of rye arabinoxylans (AXs) of different molar masses on sourdough wheat bread has not been studied to date. The aim of this study was to research the ... ver más
Revista: Applied Sciences    Formato: Electrónico

 
en línea
Arkadiusz Bednarz, Krzysztof Bieniek, Radoslaw Kolodziejczyk, Zygmunt Szczerba, Piotr Krauz, Monika Lubas and Kamil Szczerba    
This article presents an experimental approach to fatigue testing of cableway gondolas, carried out in accordance with the EN 13796-3 standard. Due to the limitations of the aforementioned regulations and the lack of clarity in their content, when design... ver más
Revista: Applied System Innovation    Formato: Electrónico

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