Determination of the technological parameters of the doughing machine with the volumetric-screw working body

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The issues of the key parameter improvement of the technological equipment intended for mixing of the heterogeneous compositions with the purpose of receiving the food semi-finished product "dough" are considered in the article.

Dough kneading, doughing machine, volumetric-screw working body

Короткий адрес: https://sciup.org/14083985

IDR: 14083985

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