共 50 条
- [3] TECHNOLOGICAL INVESTIGATIONS OF ROTARY DOUGH KNEADING IN THE CONDITIONS OF PRODUCTION IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA, 1981, (01): : 95 - 97
- [4] ADHESIVENESS OF WHEAT DOUGH DURING DIFFERENT STAGES OF KNEADING IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA, 1981, (06): : 128 - 129
- [6] ESTIMATION OF EFFECTIVENESS OF CONTROL INFLUENCE OF THE PROCESS OF DOUGH KNEADING IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA, 1984, (04): : 60 - 62
- [7] Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (09): : 6130 - 6142
- [8] Numerical investigation of microstructural damage during kneading of wheat dough FOOD STRUCTURE-NETHERLANDS, 2018, 16 : 8 - 16