TY  JOUR
TI  THE OPTIMIZATION OF PARAMETERS OF THE BATCH OF MACARONI DOUGH FROM COMPOSITE FLOUR
KW  pasta
KW  chickpeas flour
KW  generalized func-tion of desirability
KW  pasta durability
KW  the coefficient of volume increase
KW  the coefficient of weight increase
JO  Bulletin of KSAU
AU  Shelubkova, N.S.
AU  Sadygova, M.K.
AU  Kirillova, T.V.
AU  Buyanova, I.V.
AU  Muchkina, E.Y.
PY  2018
IS  
PB  Krasnoyarsk State Agrarian University