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

How to Cite

Barakaev Nusratilla Rajabovich, Urinov Nasillo Fayzilloevich, & Amonov Mahmud Idris ugli. (2021). RESEARCH THE INFLUENCE OF FRICTION ON FEATURES OF MOLDED MACARONI PRODUCTS. European Scholar Journal, 2(5), 196-198. Retrieved from https://scholarzest.com/index.php/esj/article/view/813

Issue

Vol. 2 No. 5 (2021): ESJ

Section

Articles

License

Creative Commons License

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

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