Метод интенсивного образования фазового контакта компонентов при смешивании
2018
Стадник, И. | Панькив, Ю.
An improved bladeless method for mixing components is described, taking into account the staged nature of the process of formation of viscous plastic-plastic dough. The main characteristics of the dosage of liquid components and flour during the kneading phase of the dough were studied. Dependencies were established to determine the energy parameters of mixing the dough.
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书目信息
出版者
State Agrarian University of Moldova
页码
78-82
语言
俄语
ISBN
978-9975-64-300-9
类型
Conference Paper; Conference Part; Conference Proceedings
2022-07-15
AGRIS AP