Open AccessInvestigation of the rheological parameters of a complex homogenate (dough model) prepared from flour and fractions of an electrochemically activated water
Author(s) -
А. Г. Погорелов,
V Ya Chernykh,
T A Bulavina,
O. A. Suvorov,
Aleksandr L. Kuznetsov,
L G Ipatova
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 - 10.1088/1755-1315/1052/1/012028
Subject(s) - rheology , chemistry , anode , texture (cosmology) , cathode , chemical engineering , water activity , wheat flour , redox , materials science , electrode , food science , water content , organic chemistry , composite material , image (mathematics) , artificial intelligence , computer science , engineering , geotechnical engineering