Internal factors of hydrothermal processing grains with using of the principles of MHT-drying
DOI:
https://doi.org/10.15587/1729-4061.2011.1197Keywords:
Heat mixed transfer drying, functional capacity, cookingAbstract
The intrinsic factors (primary commodities, duration of steep and cooking, temperature of cooking) of hydrothermal processing of grain with application of principles of mixed heat transfer drying were researchedReferences
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Copyright (c) 2014 Микола Іванович Погожих, Андрій Олегович Пак, Тетяна Володимирівна Міщенко, Максим Васильович Жеребкін
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