Journal
Processes and equipment for food production
UDK641:66.099.2
Issue:2 (12)
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STRUCTURALLY-MECHANICAL PROPERTIES OF THE RESTORED GRANULATED PRODUCT
Annotation
It is studied influences of doses of wheaten germinal flakes (WGF) and starch on structurally-mechanical properties of the granulated product of fast preparation on the basis of sea-buckthorn berries, WGF and dairy whey – limiting pressure of shift and viscosity. Curve currents of samples are received at various doses of starch and WGF.
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