About the issue
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.
Read the full article
bread, creep, psychorheology
191002, St. Petersburg, street. Lomonosova 9, office. 2132
Information 2006-2023, All rights reserved
Development by ITMO University © 2013