The use of a continuous-action centrifugal-screw mixer for improving the quality of flour baking mixes for functional purposes
https://doi.org/10.20914/2310-1202-2018-1-181-192
Abstract
About the Authors
D. M. BorodulinRussian Federation
Dr. Sci. (Engin.), technological design of food production department, Boulevard Stroiteley, 47, Kemerovo, 650056, Russia
D. I. Kiselev
graduate student, technological design of food production department, Boulevard Stroiteley, 47, Kemerovo, 650056, Russia
E. V. Nevskaya
Cand. Sci. (Engin.), deputy head of the department, department of bakery technology, B. Cherkizovskaya str., 26A, Moscow, 107553, Russia
A. A. Nevskiy
E. V. Vagaytseva
References
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Review
For citations:
Borodulin D.M., Kiselev D.I., Nevskaya E.V., Nevskiy A.A., Vagaytseva E.V. The use of a continuous-action centrifugal-screw mixer for improving the quality of flour baking mixes for functional purposes. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(1):181-192. (In Russ.) https://doi.org/10.20914/2310-1202-2018-1-181-192