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https://doi.org/10.55956/EPZI3482
INVESTIGATION OF THE EFFECT OF ACTIVE WATER ON FLOUR CONFECTIONERY PRODUCTS
Abstract views: 317
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PDF downloads: 0
https://doi.org/10.55956/FART5086
RESEARCH ON THE QUALITATIVE CHARACTERISTICS OF MULTIGRAIN FLOUR CONFECTIONERY PRODUCTS – MUFFINS
Abstract views: 129
/ PDF downloads: 92
https://doi.org/10.55956/YVZS4266
DEVELOPMENT OF CRACKER TECHNOLOGY USING WHOLE WHEAT FLOUR
Abstract views: 269
/ PDF downloads: 160
https://doi.org/10.55956/BYMR9511
IMPROVEMENT OF THE RECIPE FOR A DECORATIVE CREAM USING OLEOGEL AS A SUBSTITUTE FOR SOLID FAT
Abstract views: 305
/ PDF downloads: 207
https://doi.org/10.55956/YJZR8529
COMPREHENSIVE ASSESSMENT OF THE EFFECT OF COMPOSITE ADDITIVES ON THE PHYSICOCHEMICAL QUALITY OF SEMI-SWEET BISCUITS
Abstract views: 129
/ PDF downloads: 91
https://doi.org/10.55956/FWDF5613
QUALITY INDICATORS OF WHEAT BREAD BASED ON HOP YEAST
Abstract views: 214
/ PDF downloads: 74
https://doi.org/10.55956/QDKH5532
ANALYSIS OF THE IMPACT OF COMPONENT COMPOSITION ON THE TECHNOLOGICAL PROPERTIES OF FLOUR-BASED CONFECTIONERY PRODUCTS
Abstract views: 126
/ PDF downloads: 124
https://doi.org/10.55956/DKFW7609
RESEARCH OF PHYSICAL AND BIOCHEMICAL PROPERTIES OF PROMISING VARIETIES OF WINTER AND SPRING WHEAT IN KAZAKHSTAN
Abstract views: 212
/ PDF downloads: 72
https://doi.org/10.55956/WGBN4728
APPLICATION OF PROTEIN CORN PASTE IN THE PRODUCTION OF FLOUR-BASED CONFECTIONERY PRODUCTS
Abstract views: 127
/ PDF downloads: 187
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