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• The influence of the moisture content of raw materials on the structuring of the extrudates

  Davit Tsagareishvili, Otari Sesikashvili, Gia Dadunashvili, Nugzari Sakhanberidze, Shalva Tsagareishvili

  898-905

  2019-12-28

• Effect of process parameters on the functional and physicochemical properties of extrudates enriched with starch-based nut flour

  Davit Tsagareishvili, Otari Sesikashvili, Dodo Tavdidishvili, Gia Dadunashvili, Nugzari Sakhanberidze, Shalva Tsagareishvili

  247-253

  2020-05-28

• 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

• 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