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DimensionsPopova, Svitlana and Попова, Світлана Юріївна and Nykyforov, Radion and Никифоров, Радіон Петрович and Slashcheva Alina, Slashcheva@donnuet.edu.ua and Слащева Аліна Вячеславівна, Slashcheva@donnuet.edu.ua (2015) Optimization of the process of pre-activation of yeast. Technology audit and production reserves (5/4). pp. 29-35. ISSN 2226-3780
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Abstract
The mathematical calculation of the dependence of the lift force and associativist yeast cells depending on the temperature and duration of the process of pre-activation of yeast. Experiment planning was performed in the orthogonal symmetrical plan Box Bencina. As a result of experimental and computational tasks have been identified the optimal parameters for activation of yeast in the presence of dry potato products
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | dry potato additive, pre-activation of yeast, the lifting force of yeast, associativityсухая |
| Subjects: | Research materials > Journal articles Research materials > Journal articles > Food Technology |
| Divisions: | Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Technology in Restaurant Management, Hotel and Restaurant Business and Entrepreneurship |
| Depositing User: | Адміністратор репозиторію |
| Date Deposited: | 19 Aug 2017 15:40 |
| Last Modified: | 19 Aug 2017 15:40 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/110 |
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