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SEPTEMBER 2011 (published: 01.09.2011)
Number 2(12)
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STRUCTURALLY-MECHANICAL PROPERTIES OF THE RESTORED GRANULATED PRODUCT
Popov А.М., Pirogov A.N., Shilova E.I.
Keywords: the granulated breakfast, wheaten germinal flakes, starch, limiting pressure of shift and viscosity.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
STRUCTURALLY-MECHANICAL PROPERTIES OF THE RESTORED GRANULATED PRODUCT
It is studied influences of doses of wheaten germinal flakes (WGF) and starch on structurally-mechanical properties of the granulated product of fast preparation on the basis of sea-buckthorn berries, WGF and dairy whey – limiting pressure of shift and viscosity. Curve currents of samples are received at various doses of starch and WGF.
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Keywords: the granulated breakfast, wheaten germinal flakes, starch, limiting pressure of shift and viscosity.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License