IMPACT OF LONGITUDINAL ACCELERATION AND DECELERATION ON BLUFF BODY WAKES


Improving technology of bakery products when using additives

Creating bread technology using rice flour with the highest consumer qualities will increase the nutritional value of bread and expand the assortment of products.Rice flour protein, unlike wheat flour, does not have the ability to form and therefore creates some difficulties in the manufacture of bakery products.The studies examined the effects of

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