Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2072-2389

SEPTEMBER 2011 (published: 01.09.2011)

Number 2(12)

Home > Issue > Capillary viscometry of wheat flour dough using exception method of ingoing pressure losses.

UDC 65.33

Capillary viscometry of wheat flour dough using exception method of ingoing pressure losses.

Aret V.A., Scherbakov A.S.

Rheological investigation of white wheat flour dough using exception method of ingoing pressure losses at the capillary viscometer were carried out
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Keywords: rheology, dough, capillary viscometer

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