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pro vyhledávání: '"Y. E. Kaverina"'
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 3, Pp 55-60 (2021)
Rheological measurements were carried out on pasta dough from a mixture of semolina and whole wheat flour from durum wheat. To determine the rheological characteristics under extrusion conditions and its relation to the behavior of the pasta dough du
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::c1cdfe7d742cbcdb9db3c51de118fc18
https://www.vestnik-vsuet.ru/vguit/article/view/2836
https://www.vestnik-vsuet.ru/vguit/article/view/2836
