THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON, AND CARROT POWDERS.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 16, doi. 10.22034/FSCT.21.150.16
- By:
- Publication type:
- Article
Works by IZTAYEV, Auyelbek
Results: 14
1
2
Development of a highly efficient ion-ozone cavitation technology for accelerated bread production.
- Published in:
- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-98341-w
- By:
- Publication type:
- Article
3
Development of a highly efficient ion-ozone cavitation technology for accelerated bread production.
- Published in:
- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-98341-w
- By:
- Publication type:
- Article
4
A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder.
- Published in:
- Foods, 2024, v. 13, n. 20, p. 3253, doi. 10.3390/foods13203253
- By:
- Publication type:
- Article
5
Accelerated technology for bread preparation using activated water.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 484, doi. 10.5219/1881
- By:
- Publication type:
- Article
6
The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method.
- Published in:
- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-44820-1
- By:
- Publication type:
- Article
7
The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method.
- Published in:
- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-44820-1
- By:
- Publication type:
- Article
8
JUSTIFICATION OF SAFE SHELF LIFE OF WHOLE WHEAT FLOUR OF VARIOUS SIZES, DEPENDING ON THE PROCESSING METHOD.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2022, v. 119, n. 11, p. 29, doi. 10.15587/1729-4061.2022.265812
- By:
- Publication type:
- Article
9
THE IMPACT OF GRAIN SORGHUM ON THE CARBOHYDRATE COMPOSITION OF WORT FOR NON-ALCOHOLIC BEER.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2022, v. 119, n. 11, p. 75, doi. 10.15587/1729-4061.2022.265190
- By:
- Publication type:
- Article
10
DEVELOPMENT OF AN INNOVATIVE TECHNOLOGY FOR ACCELERATED COOKING OF NO YEAST BREAD USING ION-OZONIZED WATER.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2021, v. 113, n. 11, p. 85, doi. 10.15587/1729-4061.2021.242838
- By:
- Publication type:
- Article
11
Devising technology of the accelerated method for making yeast-free bakery products from wheat flour.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2021, v. 112, n. 4/11, p. 50, doi. 10.15587/1729-4061.2021.238148
- By:
- Publication type:
- Article
12
SCIENTIFIC SECURITY ASSESSMENT OF SAFETY RISK OF RAW SUGAR PRODUCTS.
- Published in:
- Periódico Tchê Química, 2020, v. 17, n. 34, p. 352, doi. 10.52571/ptq.v17.n34.2020.369_p34_pgs_352_368.pdf
- By:
- Publication type:
- Article
13
Accelerated technology for bread preparation using activated water.
- Published in:
- Slovak Journal of Food Sciences, 2023, v. 17, p. 484, doi. 10.5219/1881
- By:
- Publication type:
- Article
14
Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture.
- Published in:
- International Journal of Technology, 2023, v. 14, n. 4, p. 695, doi. 10.14716/ijtech.v14i4.4242
- By:
- Publication type:
- Article