Experimental determination of useful resistance value during pasta dough kneading - Publication - Bridge of Knowledge

Experimental determination of useful resistance value during pasta dough kneading

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Authors (6)

Yu Podgornyj
T Martynova
V Skeeba
A Kosilov
A Chernysheva
P Skeeba

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Category:: Magazine publication
Type:: Magazine publication
Published in:: IOP Conference Series: Earth and Environmental Science no. 87,
ISSN: 1755-1307
ISSN:: 1755-1307
Publication year:: 2017
DOI:: Digital Object Identifier (open in new tab) 10.1088/1755-1315/87/8/082039
Verified by:: No verification

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