Open AccessModeling of process of lifting power change of baker's yeast pressed depending on nature and quantity of introduced vegetable component
Author(s) -
С. В. Белокуров,
Н С Родионова,
Е. В. Белокурова,
Tatyana Alexeeva
Publication year - 2018
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1015/3/032014
Subject(s) - yeast , lift (data mining) , mathematics , component (thermodynamics) , food science , final product , product (mathematics) , chemistry , computer science , physics , biochemistry , economics , data mining , market economy , geometry , thermodynamics