%0 Journal Article
%T Technology and Theory of Mechanically Activated Water in Bakery Industry
%A Rudnev, S.D.
%A Shevchenko, T.V.
%A Ustinova, Y.V.
%A Kryuk, R.V.
%A Ivanov, V.V.
%A Chistyakov, A.M.
%K Flour products, bread, mechanical activation of water, surface tension, biological activity of water, dough preparation, energy consumption, quality of bread
%J Food Processing: Techniques and Technology
%D 2022
%N 51
%P 10
%I Kemerovo State University