id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-583	GOOTS, Viktor; YUSHCHENKO, Nataliia; KUZMYK, Ulyana	DEVELOPMENT OF MATHEMATIC MODEL OF SPICED SOUR-MILK PASTAS QUALITY	2018	9	.pdf	application/pdf	3609	165	48	[1, 9]: 0)()(  ncky dc cdy , (1) Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVII, Issue 2 – 2018 Viktor GOOTS, Nataliia YUSHCHENKO, Ulyana KUZMYK, Development of mathematic model of spiced sour-milk pastas quality, Food and Environment Safety, Volume XVII, Issue 2 – 2018, pag. 224 – 232 227 where у – general index of product quality (numerical score); с – estimated variable characteristic functionally linked to a product recipe; n – ratio of area of product quality profile polygon, taken for the ideal area of product quality profile of each of the studied products; k – area of quality profile of ideal product at the selected coding level for individual metrics. The analytical research results on product quality were obtained from organoleptic parameters and content of biologically active substances (tannin, catechin, and rutin) with usage of symbolic computer mathematics and graphic images methods.	cache/fens-583.pdf	txt/fens-583.txt