Research of the aglomeration process in the production of dry potato puree | Mazur | Food Industry: Science and Technology

Food Industry: Science and Technology
Piŝevaâ promyšlennostʹ: nauka i tehnologii

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ISSN 2073-4794 (Print)

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Mazur А.М., Petyushev N.N., Goman D.I. Research of the aglomeration process in the production of dry potato puree. Food Industry: Science and Technology. 2023;16(1):62-68. (In Russ.) https://doi.org/10.47612/2073-4794-2023-16-1(59)-62-68

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ISSN 2073-4794 (Print)

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About the Authors

А. М. Mazur
ЕІ “Belarusian State Agrarian Technical University”
Belarus

Anatoly Makarovich Mazur, Doctor of Technical Sciences, Professor

chair of technologies and technical support of agricultural products processing

220023

Nesavisimosti Avenue, 99

Minsk

N. N. Petyushev
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus

Nikolai Nikolaevich Petyushev, Candidate of Technical Sciences, Head of the Department

Department of Technologies for Products from Root and Tuber Crops

220037

29, Kozlova St.

Minsk

D. I. Goman
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus

Dmitry Iosifovich Goman, Researcher

Department of Technology of Products from Root and Tuber Crops

220037

29, Kozlova St.

Minsk

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