DEVELOPING UNIVERSAL INSTALLATION WITH AUTOMATIC MONITORING AND CONTROL PROCESS OF MIXING, WHIPPING AND MOLDING BISCUIT DOUGH
As products of high nutritional value can be used bakery products from a mixture of rye and wheat flour with the application of a grain of rye. Use whole grains assumes control of its quality according to organoleptic, physico-chemical and hygienic indices. Method of determining the color characteri...
Main Authors: | E. I. Ponomareva, N. N. Alehina, P. N. Savvin, I. A. Zhuravleva |
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Format: | Article |
Language: | Russian |
Published: |
Voronezh state university of engineering technologies
2013-10-01
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Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
Subjects: | |
Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/583 |
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