Open AccessRheological properties of bakery products in freezing processes
Author(s) -
S E Terentyev,
N V Labutina,
Iraida Romanova,
E S Vorobeva,
A E Kovaleva
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1045/1/012020
Subject(s) - rheology , composition (language) , food science , quality (philosophy) , materials science , chemistry , physics , composite material , philosophy , linguistics , quantum mechanics