The article is devoted to the study of the physicochemical properties of water used to prepare wheat grain for sorting grinding. The physical and chemical properties of water for hydrothermal treatment, obtained from the vibrational effect of 10 Hz to 1000 Hz for 60 seconds in the and ultrasonic devices.
Suvankul, RAVSHANOV; Оrifjon, KODIROV; Rozik, RAMAZANOV; and Khasanjon, MUSAEV
"Improving bakery properties in the preparation of wheat flour from local wheat grains,"
CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2019
, Article 28.
Available at: https://uzjournals.edu.uz/cce/vol2019/iss4/28