Zobrazeno 1 - 3
of 3
pro vyhledávání: '"O. S. Kopylova"'
Publikováno v:
Agricultural Bulletin of Stavropol Region. 7:86-90
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 488:012042
The quality of bakery products depends on properties of flour, water, and yeast. The most important factor in is quantity and quality of gluten, which depends on the gas-holding capacity of dough, and porosity, elasticity, and the volume of baked bre
Publikováno v:
Technical Physics. 51:1425-1430
The features of simultaneous motion of two identical drops of magnetic liquid, which are determined by their hydrodynamic and magnetic interaction, are considered. The changes in the trajectories of drops initially moving in the same direction, cause