APPLICATION OF A METHOD A SIMPLEX-TRELLISED OF PLANNING FOR MODELING OF STRUCTURE OF READY FLOUR MIXES FOR BAKERY PRODUCTS FROM RYE AND WHEAT FLOUR
The results of studying the influence of the ratio of rye and wheat flour, dry whey and barley welding on the quality of bakery products from a mixture of rye and wheat flour by the method of simplex-lattice design of experiments.