INVESTIGATION OF THE DYNAMICS OF THE VISCOSITY OF MODEL SYSTEMS OF THE CROQUETTE MASS BASED ON FLOUR AT HYDROTHERMAL PROCESSING
Tetyana Khaustova, Natalia Fedak, Svetlana Andrieieva, Aliona Dikhtyar The aim of the research is to study a behavior of the viscosity of model systems of the croquette mass, based on flour, in the wide diapason of shift velocities depending on temperature and duration of hydrothermal processing (HTP). Realization of this aim allows to get products […]