New method of quantitative evaluating dry food instantiation

Olekhnovich A.A.; Korchagina L.B.; Morozov Yu.S.

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New method of quantitative evaluating dry food instantiation

机译：数量评估干粮实例化的新方法

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There has been developed a new principle, methods and device for evaluating the degree of instantiation in dry food product, to be used for preparing food composition with developed connection-dispersion structure. A number of experiments has been performed on various connection-dispersion systems, demonstrating usefulness and efficiency of the new method.

机译：已经开发出一种用于评估干粮中的实例化程度的新的原理，方法和装置，用于制备具有开发的连接分散结构的食物组合物。在各种连接 - 分散系统上进行了许多实验，证明了新方法的用途和效率。

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《Вестник Российской академии с-х наук》 |2003年第5期|共4页
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Olekhnovich A.A.; Korchagina L.B.; Morozov Yu.S.;
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中图分类农业科学;
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New method of quantitative evaluating dry food instantiation

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