Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Igor Stadnik"'
Publikováno v:
Advances in Sciences and Technology, Vol 14, Iss 1, Pp 32-41 (2020)
The article defines rather complex and unpredictable movement of the dough in the gap between the working rolls and suggests the calculation for the optimal parameters for rolls shape (particular-ly the parameters and their effect on the dough). The
Externí odkaz:
https://doaj.org/article/70afee09385d422a814c322009fd09e0
Publikováno v:
Ukrainian Food Journal. 9:159-174
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2193d67461a7123a462c9ba9c9774083
https://doi.org/10.24263/2304-974x-2020-9-1-14
https://doi.org/10.24263/2304-974x-2020-9-1-14
Publikováno v:
Scientific journal of the Ternopil national technical university. 100:75-85
Baking industry plays one of the most important roles in the production of vital food products. The quality of the bakery products can be improved through the improvement of quality in technological process of dough kneading. A technical solution for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c50a91694ef192183ca3365403df8679
https://doi.org/10.33108/visnyk_tntu2020.04.075
https://doi.org/10.33108/visnyk_tntu2020.04.075
Autor:
Stadnik, Igor, Igor Stadnik
Publikováno v:
Current Digest of the Post-Soviet Press. 01/24/2001, Vol. 52 Issue 52, p19. 1/3p.