SIMULATION AND VISUALIZATION OF RAINFALL OVERLAND FLOW BASED ON DIFFUSION EQUATION


Development of bakery products using non-traditional raw materials

The paper presents the results of studies to identify the possibility of using sorghum flour, psyllium and mustard powder in bread recipes.It was found that the studied samples had similar characteristics in terms of appearance (dark brown color, rough surface), crumb condition (developed porosity, without voids, compacted, large, thin-walled, medi

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