Open AccessImproving the process of kneading yeast dough with cam working elements
Author(s) -
Vitalii Rachok,
Volodymyr Telychkun,
Stanka Damyanova,
Yuliia Telychkun
Publication year - 2020
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2020-9-2-14
Subject(s) - yeast , process (computing) , food science , chemistry , microbiology and biotechnology , environmental science , biochemistry , computer science , biology , operating system