The Mathematical Modeling Effective Viscosity of Whole Minced Wheat Grain Dough
Study on the change of rheological properties of whole minced wheat grain dough during fermentation with additives. Retrieving dependencies to predict and manage effective viscosity of dough fermentation.
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2012-04-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/40 |