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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

• 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 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

• 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

• Wheat bran stabilization and its effect on cookies quality

  Michaela Lauková, Jolana Karovičová, Lucia Minarovičová, Zlatica Kohajdová

  109-115

  2019-02-19

• 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

• Functional properties of muffin as affected by substituing wheat flour with carob powder

  Libor Červenka, Michaela Fruhbauerová, Helena Velichová

  212-217

  2019-03-25