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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
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PDF downloads: 72
https://doi.org/10.55956/FTXE3479
STUDY OF THE TECHNOLOGICAL PROPERTIES OF WHEAT BREAD WITH THE USE OF WHOLE-GRAIN BARLEY FLOUR
Abstract views: 89
/ PDF downloads: 83
https://doi.org/10.55956/XDVZ6529
DEVELOPMENT OF A TECHNOLOGY FOR THE PRODUCTION OF SWEET BAKERY PRODUCTS USING WHOLE WHEAT FLOUR
Abstract views: 69
/ PDF downloads: 49
https://doi.org/10.55956/SLEL7322
DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL BAKERY PRODUCTS MADE FROM COMPOSITE FLOUR
Abstract views: 68
/ PDF downloads: 50
https://doi.org/10.55956/PAUA6927
PROSPECTS FOR THE USE OF FLOUR FROM BOGARNAYA-56 WHEAT VARIETYIN BAKERY PRODUCTION
Abstract views: 293
/ PDF downloads: 137
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/EPZI3482
INVESTIGATION OF THE EFFECT OF ACTIVE WATER ON FLOUR CONFECTIONERY PRODUCTS
Abstract views: 317
/ 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/DSEO2494
THE TECHNOLOGY OF ORIENTAL FLATBREAD MADE FROM WHEAT FLOUR WITH 0.3 KG OF BRAN
Abstract views: 365
/ PDF downloads: 220
https://doi.org/10.55956/GABL8998
STUDY OF THE USE OF GERMINATED LENTIL FLOUR IN BREAD PRODUCTION TECHNOLOGY
Abstract views: 328
/ PDF downloads: 262
https://doi.org/10.55956/OBSG2261
TECHNOLOGY OF PRODUCING BAKERY PRODUCTS FROM BUCKWHEAT FLOUR AND BRAN WITHOUT USING YEAST STARTER
Abstract views: 158
/ PDF downloads: 177
https://doi.org/10.55956/TDCB4863
THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON AND CARROT POWDERS
Abstract views: 151
/ PDF downloads: 81
https://doi.org/10.55956/LZHZ9319
IMPROVEMENT OF THE OPTIMAL RECIPE OF PASTA PRODUCTS ENRICHED WITH YOGURT POWDER AND STUDY OF THEIR STRUCTURAL PROPERTIES
Abstract views: 153
/ PDF downloads: 106
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/TOTX5114
COMPARATIVE EVALUATION OF SOFT WHEAT VARIETIES FOR THEIR APPLICATION IN HEALTHY NUTRITION PRODUCTS
Abstract views: 127
/ PDF downloads: 137
https://doi.org/10.55956/VVUN4655
COMPARATIVE EVALUATION OF THE PROCESSING OF GERMINATED WHEAT GRAINS UNDER HOT AIR AND SUPER-HIGH FREQUENCY ELECTROMAGNETIC FIELD
Abstract views: 207
/ PDF downloads: 117
https://doi.org/10.55956/VQEL4538
THE TECHNOLOGY OF COOKING PASTA USING BEETROOT JUICE
Abstract views: 291
/ PDF downloads: 178
https://doi.org/10.55956/INHM2825
IMPROVING THE NUTRITIONAL VALUE OF PASTA WITH THE ADDITION OF ORDINARY ROSEHIP
Abstract views: 165
/ PDF downloads: 82
https://doi.org/10.55956/SPFA5770
EFFICIENCY OF ADDING FLAX SEED AND SPELT FLOUR TO THE RECIPE OF YEAST-FREE WHEAT BREAD
Abstract views: 317
/ PDF downloads: 149
https://doi.org/10.55956/TXSM4071
INFLUENCE OF POLLEN ON THE NUTRITIONAL VALUE OF SUGAR COOKIES
Abstract views: 183
/ PDF downloads: 142
https://doi.org/10.55956/TUUH3950
SCIENTIFIC BASIS OF GLUTEN-FREE BREAD WITH A LOW GLYCEMIC INDEX
Abstract views: 126
/ PDF downloads: 77
https://doi.org/10.55956/VQSJ5522
INCREASING THE MICROBIOLOGICAL SAFETY OF BREAD BASED ON IMPROVEMENT OF GRAIN SURFACE PROCESSING TECHNOLOGY
Abstract views: 246
/ PDF downloads: 132
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