Stasiak, M.; Konkol, P.; Rusinek, R.; Gancarz, M.; Wiącek, J.; Kobyłka, R.; Obidziński, S.; Lisowski, A.; Gondek, E.; Combrzyński, M.
Effect of Free and Bound Water and Consolidation Process Time on the Strength of Food Powders. Appl. Sci. 2025, 15, 11772.
https://doi.org/10.3390/app152111772
AMA Style
Stasiak M, Konkol P, Rusinek R, Gancarz M, Wiącek J, Kobyłka R, Obidziński S, Lisowski A, Gondek E, Combrzyński M.
Effect of Free and Bound Water and Consolidation Process Time on the Strength of Food Powders. Applied Sciences. 2025; 15(21):11772.
https://doi.org/10.3390/app152111772
Chicago/Turabian Style
Stasiak, Mateusz, Piotr Konkol, Robert Rusinek, Marek Gancarz, Joanna Wiącek, Rafał Kobyłka, Sławomir Obidziński, Aleksander Lisowski, Ewa Gondek, and Maciej Combrzyński.
2025. "Effect of Free and Bound Water and Consolidation Process Time on the Strength of Food Powders" Applied Sciences 15, no. 21: 11772.
https://doi.org/10.3390/app152111772
APA Style
Stasiak, M., Konkol, P., Rusinek, R., Gancarz, M., Wiącek, J., Kobyłka, R., Obidziński, S., Lisowski, A., Gondek, E., & Combrzyński, M.
(2025). Effect of Free and Bound Water and Consolidation Process Time on the Strength of Food Powders. Applied Sciences, 15(21), 11772.
https://doi.org/10.3390/app152111772