Article Dynamics of the rheological properties of culinary fat «Vegeta-ble fat» when you change the velocity gradients
Article The features of changing the rheological properties of the water-grain suspense during the water-heating and ferment treatment (WHFT)
Article Influence of the barley grain steeping time to the highest wort viscosity during its water and heat treatment
Article Studies on the effect of complex lactated food additives series "Dilaktin" on the rheological parameters of samples of yogurt
Article Theoretical determination of distribution normality’s of blade pressure of melting blades in volume tanks