TY  JOUR
TI  Technology and Theory of Mechanically Activated Water in Bakery Industry
KW  Flour products
KW  bread
KW  mechanical activation of water
KW  surface tension
KW  biological activity of water
KW  dough preparation
KW  energy consumption
KW  quality of bread
JO  Food Processing: Techniques and Technology
AU  Rudnev, S.D.
AU  Shevchenko, T.V.
AU  Ustinova, Y.V.
AU  Kryuk, R.V.
AU  Ivanov, V.V.
AU  Chistyakov, A.M.
PY  2022
IS  51
PB  Kemerovo State University