Main Article Content
The article covers the influence of structural, mechanical and frictional properties of raw macaroni food on technological process of cutting.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Kragelskiy I.V. Friction and tear and wear. Moscow: Mashgiz, 1968, p. 583.
Ivanov V.S., Kalinina S.M., Machikhin Yu.A. The role of dough surface properties in the production of bakery products. Moscow: Central research institute of information-technical and economic research of USSR, 1990, p. 41.
Urinov N.F., Khromeenkov V.M. Experimental characteristics of the frictional interaction of macaroni dough with labor bodies of the cutting equipment. Collected papers of the VIII Conference of young scientists and specialists, dedicated to the 60th anniversary of formation of Moscow State Institute of Food Industry. Moscow: 1991, p. 126-128.