FORMULATION MODELLING AND OPTIMIZATION OF THE FUNCTIONAL PURPOSE WAD
Journal: BULLETIN OF KSAU
№ 4
, 2013
Rubrics: TEHNOLOGIYA PERERABOTKI
Authors:
1.
Sibirskiy federal'nyy universitet
2.
Sibirskiy federal'nyy universitet
Type:
Article
Pages:
from 179
to 185
Status:
Published
Received:
21.04.2013
Accepted:
23.04.2013
Published:
25.04.2013
Subject area:
UDK 641.55:004
Language:
Russian
Keywords:
wad, fruitcakes with reduced calorie content, powder from cowberry and cranberry residue, structural and mechanical indices
Abstract (English):
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.
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.
Keywords:
wad, fruitcakes with reduced calorie content, powder from cowberry and cranberry residue, structural and mechanical indices
wad, fruitcakes with reduced calorie content, powder from cowberry and cranberry residue, structural and mechanical indices
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2. Nikolaev B.A. Izmerenie strukturno-mehanicheskih svoystv pischevyh produktov. - M.: Ekonomika, 1964. - 295 s.
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