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• Use of non-conventional raw materials in the production of gluten-free pasta – a review

  Fariza Sagyntay, Baltash Tarabayev, Bayan Muldabekova, Auelbek Iztaev, Gaukhar Kossaliyeva, Fatima Dikhanbayeva, Ramza Berzhanova, Nazym Alzhaxina, Anar Kabylda

  719-740

  2024-08-20

• Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product

  Olga Shanina, Sergii Minchenko, Tetyana Gavrysh, Yuriy Sukhenko, Vladyslav Sukhenko, Volodimyr Vasyliv, Natalia Miedviedieva, Mikhailo Mushtruk, Myroslav Stechyshyn, Tatyana Rozbytska

  189-201

  2020-04-28

• A flour composite mixture for gluten-free confectionery

  Tsira Khutsidze, Eliza Pruidze, Maria Silagadze, Eliso Dzneladze, George Pkhakadze, Irma Berulava

  453-467

  2024-05-20

• The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks

  Zhuldyz Zharylkasynova, Galiya Iskakova, Meruyet Baiysbayeva, Assel Izembayeva, Anton Slavov

  603-621

  2022-09-14

• Assessment of the physicochemical profile of gluten-free flour and pasta products

  Fariza Sagyntay, Auelbek Iztaev, Assel Borankulova, Baltash Tarabayev, Begzada Soltybayeva, Nurbibi Mashanova, Viera Šottníková, Anar Kabylda

  605-618

  2024-06-26

• The use of buckwheat flour in the technology of semi-smoked sausage

  Aliya Yessengaziyeva, Yassin Uzakov, Irina Chernukha, Leila Kaimbayeva, Lyazat Kalashinova, Daniyar Zhantleuov

  311-323

  2023-03-27

• Assessment of a new artificial buckwheat species Fagopyrum hybridum as a source of plant raw materials compared to F. Tataricum and F. Esculentum

  Elena Klimova, Ivan Fesenko, Elena Kuznetsova, Ján Brindza, Gyunesh Nasrullaeva, Olga Rezunova, Elena Kuznetsova

  625-632

  2020-08-28

• Gluten-free rice muffins enriched with teff flour

  Lucia Minarovičová, Michela Lauková, Jolana Karovičová, Zlatica Kohajdová, Veronika Kepičová

  187-193

  2019-03-25

• Substantiation of foamy structure formation in a gluten-free biscuit

  Igor Stadnyk, Olena Kolomiiets, Oksana Dziana

  1008-1019

  2020-10-28

• Development of new technologies (recipes) to produce pasta with the addition of millet and the determination of organoleptic and physicochemical quality indicators

  Gulmaida Karimova, Rimma Niyazbekova, Khaldun Al Azzam, Nurbibi Mashanova, El-Sayed Negim, Ainur Ibzhanova

  371-390

  2023-05-09

• Mixing of flour mixture components in the production of pasta from nontraditional raw materials

  Abdymanap Ospanov, Nurzhan Muslimov, Aigul Timurbekova; Dinash Nurdan; Dulat Zhalelov

  375-387

  2022-07-08

• Development of gluten-free non-yeasted dough structure as factor of bread quality formation

  Olga Shanina, Ivan Galyasnyj, Tetyana Gavrysh, Kateryna Dugina, Yuriy Sukhenko, Vladyslav Sukhenko, Natalia Miedviedieva, Mikhailo Mushtruk, Tatyana Rozbytska, Natalia Slobodyanyuk

  971-983

  2019-12-28

• The extrusion process of poly-cereal mixtures: study and calculation of the main parameters

  Abdymanap Ospanov, Aigul Timurbekova, Nurzhan Muslimov, Aigul Almaganbetova, Dulat Zhalelov

  645-655

  2022-10-12

• Wheat bran stabilization and its effect on cookies quality

  Michaela Lauková, Jolana Karovičová, Lucia Minarovičová, Zlatica Kohajdová

  109-115

  2019-02-19

• Transforming livestock by-products into nutritious extruded feed additives: a sustainable approach for modern agriculture

  Rabiga Kassymbek, Gulmira Kenebay, Urishbay Chomanov, Gulzhan Zhumaliyeva, Marzhan Idayatova

  581-593

  2023-07-13

• Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals

  Gulmaida Karimova, Rimma Niyazbekova, Khaldun Al Azzam, El-Sayed Negim

  122-138

  2024-02-19

• The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

  Mamura Absalimova, Aigul Tayeva , Lyazzat Baybolova, Irina Glotova, Nadezhda Galochkina, Sergey Shakhov

  816-832

  2023-10-27