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Publikováno v:
Technology audit and production reserves; Том 2, № 3(40) (2018): Chemical Engineering; 61-66
Technology audit and production reserves; Том 2, № 3(40) (2018): Хімічна інженерія; 61-66
Technology audit and production reserves; Том 2, № 3(40) (2018): Химическая инженерия; 61-66
Technology audit and production reserves; Том 2, № 3(40) (2018): Хімічна інженерія; 61-66
Technology audit and production reserves; Том 2, № 3(40) (2018): Химическая инженерия; 61-66
Bakery products are an integral part of nutrition, so measuring their quality forms the conditions for a more stable operation of the enterprise. One of these indicators is porosity, which determines the structure of the product, volume, level of dig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::028be286c676c78bf4862d4e9a3ba56b
http://journals.uran.ua/tarp/article/view/129520
http://journals.uran.ua/tarp/article/view/129520
