Research of rheological characteristics and determination of rational parameters of drying process of activated ferment for bakery products
The work is aimed at investigating the rheological properties of the ferment in the process of maturation and storage with subsequent determination of the rational parameters of its drying in various drying plants with the analysing of microflora of dried samples. We studied the rheological properti...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2018-03-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/1600 |