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• https://doi.org/10.55956/MSTV4655

  THE INFLUENCE OF THE DISPERSED COMPOSITION OF TRITICALE FLOUR ON ITS CHEMICAL PROPERTIES AND DOUGH RHEOLOGY

  • N. Ongarbayeva
  • A.I. Iztayev
  • A.T. Kiyabayeva
  • M.A. Yakiyayeva
  • M.D. Kenzhekhojayev

  47-62

  2025-09-30

  Abstract views: 290 / PDF downloads: 188
• https://doi.org/10.55956/EPZI3482

  INVESTIGATION OF THE EFFECT OF ACTIVE WATER ON FLOUR CONFECTIONERY PRODUCTS

  • M.N. Mamyraev
  • A.I. Iztaev
  • M.D. Kenzhekhodzhaev
  • G.O. Magomedov
  • M.A. Yakiyaeva
  • E.B. Askarbekov

  116-128

  2024-12-30

  Abstract views: 289 / PDF downloads: 0
• https://doi.org/10.55956/BYMR9511

  IMPROVEMENT OF THE RECIPE FOR A DECORATIVE CREAM USING OLEOGEL AS A SUBSTITUTE FOR SOLID FAT

  • S. Omelchenko
  • P. Pyvovarov

  101-110

  2025-06-30

  Abstract views: 251 / PDF downloads: 148
• https://doi.org/10.55956/PAUA6927

  PROSPECTS FOR THE USE OF FLOUR FROM BOGARNAYA-56 WHEAT VARIETYIN BAKERY PRODUCTION

  • A. Umirbekova
  • A. Вorankulova
  • A. Sadibayev
  • S. Orynbaev
  • M. Yerzhanova
  • B. Soltybayeva
  • L. Alashbayeva

  82-92

  2025-06-30

  Abstract views: 243 / PDF downloads: 89