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
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- Publication type:
- Article
Works matching AU MULDABEKOVA, Bayan
Results: 12
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Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder.
- Published in:
- International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/6009998
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- Publication type:
- Article
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Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2024, v. 18, p. 1006, doi. 10.5219/2028
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- Publication type:
- Article
4
Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2024, v. 18, p. 993, doi. 10.5219/2006
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- Publication type:
- Article
5
Use of non-conventional raw materials in the production of gluten-free pasta - a review.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2024, v. 18, p. 719, doi. 10.5219/1995
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- Publication type:
- Article
6
Preparation and examination of the quality of gingerbread made with composite flour and sugar beet.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 514, doi. 10.5219/1880
- By:
- Publication type:
- Article
7
DEVISING THE FORMULATION AND TECHNOLOGY FOR BAKING BUNS FROM FLOUR OF COMPOSITE MIXTURES AND SUGAR BEET.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2021, v. 113, n. 11, p. 73, doi. 10.15587/1729-4061.2021.240348
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- Publication type:
- Article
8
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
9
Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models.
- Published in:
- Slovak Journal of Food Sciences, 2024, v. 18, p. 1006, doi. 10.5219/2028
- By:
- Publication type:
- Article
10
Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis.
- Published in:
- Slovak Journal of Food Sciences, 2024, v. 18, p. 993, doi. 10.5219/2006
- By:
- Publication type:
- Article
11
Use of non-conventional raw materials in the production of gluten-free pasta - a review.
- Published in:
- 2024
- By:
- Publication type:
- Literature Review
12
Preparation and examination of the quality of gingerbread made with composite flour and sugar beet.
- Published in:
- Slovak Journal of Food Sciences, 2023, v. 17, p. 514, doi. 10.5219/1880
- By:
- Publication type:
- Article