测定吉尔吉斯民族食品“sÜzmÖ”的流动和粘弹性随温度和水分含量的变化

IF 0.5 Q4 MULTIDISCIPLINARY SCIENCES Trakya University Journal of Natural Sciences Pub Date : 2021-09-22 DOI:10.23902/trkjnat.925710
Janyl Iskakova, Jamila Smanalieva
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DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD “SÜZMÖ” DEPENDING ON TEMPERATURE AND MOISTURE CONTENT
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Trakya University Journal of Natural Sciences
Trakya University Journal of Natural Sciences MULTIDISCIPLINARY SCIENCES-
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