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METHODS OF FORMING PASTA AND REDUCING THE AMOUNT OF IN THE FINISHED PRODUCT WHILE IN CREASING THE EFFICTIENCY OF THE DRYING PROCESS BY FRYING IN OIL

Austrian Journal of Technical and Natural Sciences Pub Date : 2020-06-09 DOI:10.29013/ajt-20-3.4-10-14
E. S. Sanaev, D. Rakhimov, U. Baltabaev
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在油中煎炸的方法形成面食并减少成品中的量，同时提高干燥过程的效率
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Austrian Journal of Technical and Natural Sciences
Austrian Journal of Technical and Natural Sciences
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