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MARCH 2011 (published: 01.03.2011)
Home > Issue > Psychorheological properties of bread «VITAMET»
Psychorheological properties of bread «VITAMET»
Baychenko L.A., Kolodyazna V.S., Andreev A.N.
The compounding and technology of the vitaminized bread «ВИТАМЕТ» is
developed, the psychorheology problem – a touch estimation of freshness of bread
by the consumer through the tactile test is solved analytically and experimentally.
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bread, creep, psychorheology
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