Principles of creation of specialized sugar cookies for baby food conditions of cavitation effects
https://doi.org/10.20914/2310-1202-2019-4-28-33
Abstract
About the Authors
T. V. GerasimovRussian Federation
Cand. Sci. (Engin.), leading researcher, laboratory technology of production of flour confectionery products, Electrozavodskaya, 20, bld.3, Moscow, 107023, Russia
N. A. Shcherbakova
Dr. Sci. (Chem.), professor, laboratory technology of production of flour confectionery products, Electrozavodskaya, 20, bld.3, Moscow, 107023, Russia
E. A. Demchenko
Cand. Sci. (Engin.), leading researcher, laboratory technology of production of flour confectionery products, Electrozavodskaya, 20, bld.3, Moscow, 107023, Russia
I. I. Mizinchikova
Cand. Sci. (Engin.), researcher, laboratory technology of production of flour confectionery products, Electrozavodskaya, 20, bld.3, Moscow, 107023, Russia
S. Y. Mistenyova
researcher, laboratory technology of production of flour confectionery products, Electrozavodskaya, 20, bld.3, Moscow, 107023, Russia
References
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Review
For citations:
Gerasimov T.V., Shcherbakova N.A., Demchenko E.A., Mizinchikova I.I., Mistenyova S.Y. Principles of creation of specialized sugar cookies for baby food conditions of cavitation effects. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(4):28-33. (In Russ.) https://doi.org/10.20914/2310-1202-2019-4-28-33