Development of mixing-whipping-forming facility for confectionery
Автор: Magomedov G.O., Bogdanov V.V., Shevyakova T.A., Zhuravlev A.A.
Журнал: Вестник Воронежского государственного университета инженерных технологий @vestnik-vsuet
Рубрика: Пищевая биотехнология
Статья в выпуске: 3 (57), 2013 года.
Бесплатный доступ
Mixing-whipping-forming facility for flour confectionery was developed. The criteria – the specific capacity of process, specific volume of finished products and volume mass of dough are established for realization new processing methods which allow to create highly effective technologies and competitive production.
Короткий адрес: https://sciup.org/14040055
IDR: 14040055
Статья научная
