Article Rheology applied to develop resource-saving technology and equipment for making bakery and pastry products
Article The dependence of the viscosity characteristics of processed cheese "Friendship" on the gradient of the velocity and temperature of the product
Article The influence of the temperature of the product, velocity gradient and tangential stresses on the rheology characteristics of mayonnaise, mayonnaise «Kolibri»
Article The features of changing the rheological properties of the water-grain suspense during the water-heating and ferment treatment (WHFT)
Article Change the rheological properties of wheat-corn dough at different shear rates and temperature of the product