Influence of internal pressure and dough temperature for matrix deformation

Z. V. Lovkis; P. V. Stankevich; A. B. Torhan

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

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ISSN 2073-4794 (Print)

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Lovkis Z.V., Stankevich P.V., Torhan A.B. Influence of internal pressure and dough temperature for matrix deformation. Food Industry: Science and Technology. 2024;17(2):50-59. (In Russ.)

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ISSN 2073-4794 (Print)

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Zenon V. Lovkis

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About the Authors

Z. V. Lovkis
Republican Unitary Enterprise «Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus»
Belarus

Lovkis Zenon Valentinovich, Honored Science Worker of the Republic of Belarus, Academician of the National Academy of Sciences of Belarus, Doctor of Engineering sciences, Professor, Chief Researcher

29, Kozlova str., 220037, Minsk

P. V. Stankevich
Institute of Retraining and Advanced Training branch of the University of Civil Protection of the Ministry of Emergency Situations of the Republic of Belarus
Belarus

Stankevich Pavel Vitalevich, PhD (Engineering), Associate Professor of the Department of Special Training

1, village Svetlaya Roshcha, 202135, Minsk region, Borisov
district

A. B. Torhan
Belarusian State Agrarian Technical University
Russian Federation

Torhan Anna Borisovna, PhD (Engineering), Associate Professor, Head of the Department of Technologies and Technical Support of Agricultural Products Processing Processes

99, Nezavisimosti, 220124, Minsk

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