Open AccessINVESTIGATION OF RHEOLOGICAL PROPERTIES OF PASTA BASED ON WHEAT WHEAT GERM OIL CAKE AS A COMPONENT OF THE FOOD SYSTEM FROM ANIMAL PRODUCTS
Author(s) -
Т. В. Алексеева,
Yu. O. Kalgina,
Andrei A. Rodionov,
Anna Alexandrovna Vesnina,
Maxim Mihaylovich Zyablov
Publication year - 2016
Publication title -
izvestiâ vuzov. prikladnaâ himiâ i biotehnologiâ
Language(s) - English
Resource type - Journals
eISSN - 2500-1558
pISSN - 2227-2925
DOI - 10.21285/2227-2925-2016-6-4-133-138
Subject(s) - wheat germ , component (thermodynamics) , rheology , food science , germ , microbiology and biotechnology , agronomy , environmental science , biology , materials science , thermodynamics , physics , composite material