English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The article covers the influence of structural, mechanical and frictional properties of raw macaroni food on technological process of cutting. The characteristics of the friction of the working bodies of cutting equipment on semi-finished product being processed, i.e. the dependence of the friction force and the coefficient of friction have been determined.

Research of structural and mechanical properties of molded macaroni foods as a cutting object