%0 Journal Article
%T STUDY OF THE STRUCTURAL AND MECHANICAL PROPERTIESOF BIOCHEMICAL SYSTEMS, ENRICHED WITH EGG WHITE TO OPTIMIZE THE TECHNOLOGICAL PROCESSES
%A Artemieva, N..
%A Bayrashevskiy, I..
%A Shakesov, M..
%K dried egg white, pasta, drying, drying kinetics, food value, biological value, comprehensive indicator of quality, drying modes
%J Vestnik of Astrakhan State Technical University
%D 2013
%N 2013
%P 3
%I Astrakhan State Technical University