Open AccessFORMATION OF THE STRUCTURE OF WHEAT DOUGH DURING THE PROCESS OF KNEADING
Author(s) -
Vitalii Rachok,
V. Gudzenko,
Yuliia Telychkun,
Volodymyr Telychkun
Publication year - 2018
Publication title -
naukovì pracì nacìonalʹnogo unìversitetu harčovih tehnologìj
Language(s) - English
Resource type - Journals
eISSN - 2617-1945
pISSN - 2225-2924
DOI - 10.24263/2225-2924-2018-24-2-19
Subject(s) - process (computing) , process engineering , food science , chemistry , materials science , process management , business , computer science , engineering , programming language