TY  JOUR
TI  STUDY OF THE STRUCTURAL AND MECHANICAL PROPERTIESOF BIOCHEMICAL SYSTEMS, ENRICHED WITH EGG WHITE TO OPTIMIZE THE TECHNOLOGICAL PROCESSES
KW  dried egg white
KW  pasta
KW  drying
KW  drying kinetics
KW  food value
KW  biological value
KW  comprehensive indicator of quality
KW  drying modes
JO  Vestnik of Astrakhan State Technical University
AU  Artemieva, N..
AU  Bayrashevskiy, I..
AU  Shakesov, M..
PY  2013
IS  2013
PB  Astrakhan State Technical University