UDC 641.55:004

FORMULATION MODELLING AND OPTIMIZATION OF THE FUNCTIONAL PURPOSE WAD

Published в Bulletin of KSAU · Issue 4, 2013 · Pages 179–185 · Rubrics: TEHNOLOGIYa PERERABOTKI
Received: 21.04.2013 Accepted: 23.04.2013 Published: 25.04.2013 Language of publication: RUS
Authors
1 Sibirskiy federal'nyy universitet
2 Sibirskiy federal'nyy universitet
The regressive and correlation analysis of the experimental data is conducted; the optimal value of the components that are the part of wad formulations is determined on the basis of the received results.
wad fruitcakes with reduced calorie content powder from cowberry and cranberry residue structural and mechanical indices
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References

1. Maksimov A.S., Chernyh V.Ya. Laboratornyy praktikum po reologii syr'ya, polufabrikatov i gotovyh izdeliy hlebopekarnogo, konditerskogo i makaronnogo proizvodstv. - M.: Izd. kompleks MGUPP, 2004. - 163 s.

2. Nikolaev B.A. Izmerenie strukturno-mehanicheskih svoystv pischevyh produktov. - M.: Ekonomika, 1964. - 295 s.

3. Dougerti K. Vvedenie v ekonometriku: per. s angl. - M.: INFRA-M, 2001. - 402 s.

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