Open AccessThe model for calculating the proportions of a baking mixture to produce enriched products taking into account fluctuations in characteristic quality and safety indicators
Author(s) -
N M Derkanosova,
О. А. Василенко,
S A Shelamova,
А.А. Стахурлова
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 - 10.1088/1755-1315/1052/1/012127
Subject(s) - amaranth , die swell , ingredient , organoleptic , quality (philosophy) , raw material , food science , product (mathematics) , gluten , mathematics , process engineering , computer science , materials science , chemistry , engineering , plastics extrusion , composite material , philosophy , geometry , epistemology , organic chemistry