Impact mechanical rocessing on to rheological behavio culinary grease «Byelorussian»
Annotation
Happen result experimental investigation rheological behavior culinary greas «Byelorussian» In progress exploratory development velocity gradient change from one's friend 0,167 friend 437 с–1. W make an experiment during cooking oil temperature: 10,1; 20,1; 30,0; 35,0 and 40,0 оС. During indicated operation factors literal meaning/sense empirical knowledge effective viscosity product.
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