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Found 14 items.
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
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
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
1 - 14 of 14 items
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issn
ISSN 1337-0960 online
Statement
Statement on the special military operation in Ukraine
scimago
SCIMAGO
citescore
CiteSCORE
2.4
2022
CiteScore
40th percentile
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