Influence of sorghum flour on the rheological properties of semi-finished wheat product
Rheological processes are associated with irreversible residual deformations and flow of various plastic and viscous materials, stress and relaxation phenomena. In the food industry ingredients, semi-finished products and finished products have different rheological properties. These properties depe...
Main Authors: | , , , |
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Format: | Article |
Language: | Russian |
Published: |
Maykop State Technological University
2023-07-01
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Series: | Новые технологии |
Subjects: | |
Online Access: | https://newtechology.mkgtu.ru/jour/article/view/654 |