Melt flow of biopolymer through the cavities of an extruder die: Mathematical modelling.
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- Mathematical Biosciences & Engineering, 2019, v. 16, n. 4, p. 2875, doi. 10.3934/mbe.2019142
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- Article
Works matching AU JUMABEKOVA, Gulnara
Results: 6
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The Effect Of Various Dosages of Poly-Cereal Raw Materials on The Drying Speed and Quality of Cooked Pasta During Storage.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 2, p. 462, doi. 10.12944/CRNFSJ.8.2.11
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- Article
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THE IMAGE OF ANTELOPE (SAIGA) IN THE EARLY IRON AGE ART OF KAZAKHSTAN.
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- Proceedings in Archeology & History of Ancient & Medieval Black Sea Region, 2023, v. 15, p. 893, doi. 10.53737/3051.2023.74.84.037
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- Article
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THE AMINO ACID COMPOSITION OF UNCONVENTIONAL POLY-CEREAL FLOUR FOR PASTA.
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- Periódico Tchê Química, 2020, v. 17, n. 34, p. 1012, doi. 10.52571/ptq.v17.n34.2020.1043_p34_pgs_1012_1025.pdf
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- Article
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Mathematical model of high-temperature tube-shaped pasta drying in a conveyer belt drier.
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- International Journal of Food Engineering, 2021, v. 17, n. 3, p. 209, doi. 10.1515/ijfe-2020-0101
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- Article
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Mathematical modeling of product melt flow in the molding channel of an extruding machine with meat filling feeding.
- Published in:
- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12874
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- Article