DEVELOPING A PROCEDURE FOR CONTROLLING THE RHEOLOGICAL PROPERTIES OF DOUGH DURING ITS KNEADING BASED ON A PARAMETRIC MODEL.

Autor:	Mailybayeva, Elvira, Imanbayev, Alimzhan, Yessirkep, Gulmira, Mussayeva, Saltanat, Shingissov, Azret
Předmět:	FLOUR RHEOLOGY PARAMETRIC modeling DOUGH BREAD quality WATER masses
Zdroj:	Eastern-European Journal of Enterprise Technologies; 2022, Vol. 117 Issue 11, p31-38, 8p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu