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Found 5 items.
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
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
1 - 5 of 5 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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