| Поле DC | Значение | Язык |
|---|
| dc.contributor.author | Boltenko, Y. A. | - |
| dc.contributor.author | Myachikova, N. I. | - |
| dc.contributor.author | Binkovskaya, O. V. | - |
| dc.contributor.author | Semchenko, I. V. | - |
| dc.contributor.author | Zinoveva, I. G. | - |
| dc.date.accessioned | 2023-03-24T11:40:21Z | - |
| dc.date.available | 2023-03-24T11:40:21Z | - |
| dc.date.issued | 2017 | - |
| dc.identifier.citation | Multiparameter method of controlling the rheological characteristics of the dough after kneading / Y.A. Boltenko [et al.] // Journal of Fundamental and Applied Sciences. - 2017. - Vol.9, №2S.-P. 1239-1246. - Doi: 10.4314/jfas.v9i1s.777. - Refer.: p. 1245-1246. | ru |
| dc.identifier.uri | http://dspace.bsu.edu.ru/handle/123456789/52383 | - |
| dc.description.abstract | The paper presents the method for controlling the rheological characteristics of a dough after kneading, the use of which will allow to influence the formation of the finished product quality at the stage of its production | ru |
| dc.language.iso | en | ru |
| dc.subject | technics | ru |
| dc.subject | food production | ru |
| dc.subject | bakery production | ru |
| dc.subject | dough | ru |
| dc.subject | strukturometr | ru |
| dc.subject | wheaten flour | ru |
| dc.subject | farinograf | ru |
| dc.subject | rheology | ru |
| dc.subject | wheat bread | ru |
| dc.title | Multiparameter method of controlling the rheological characteristics of the dough after kneading | ru |
| dc.type | Article | ru |
| Располагается в коллекциях: | Статьи из периодических изданий и сборников (на иностранных языках) = Articles from periodicals and collections (in foreign languages)
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