Work

Innovative continuous dough kneading system: Improving the efficiency of food production using the example of papadam

Year: 2025

Type: article

Source: FOREIGN AFFAIRS

DOI: 10.59214/ekon.apk/1.2025.5

Author: Ihor Kovalenko Horoshkova

Language: English

Topic: Advanced Scientific Research Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Industry, innovation and infrastructure, Responsible consumption and production, Zero hunger

Open Access status: closed

OpenAlex ID: W4409305358

FWCI:

Cites:

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Related to: 10