RESEARCH THE INFLUENCE OF FRICTION ON FEATURES OF MOLDED MACARONI PRODUCTS

Authors

Barakaev Nusratilla Rajabovich Doctor of technical sciences, professor
Urinov Nasillo Fayzilloevich Candidate of technical sciences, associate professor
Amonov Mahmud Idris ugli Doctoral student Bukhara Engineering-Technological Institute

Keywords:

Food material, macaroni dough, tribometer, adhesion

Abstract

The article covers the influence of structural, mechanical and frictional properties of raw macaroni food on technological process of cutting

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Published

2021-05-27

Issue

Vol. 2 No. 5 (2021): ESJ

Section

Articles

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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