Vestn. Voronež. gos. univ. inž. tehnol.
 2018
DOI: 10.20914/2310-1202-2017-4-40-48
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Research of rheological characteristics and determination of rational parameters of drying process of activated ferment for bakery products

Д. М. Бородулин1,
Е. А. Сафонова2,
E.V. Nevskaya3
et al.

Abstract: of rheological characteristics and determination of rational parameters of drying process of activated ferment for bakery products. Vestnik VGUIT

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