Obtaining Special Additives for Bakery Products from Fine-disperse Flour-Reference-Cited by-同舟云学术

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Obtaining Special Additives for Bakery Products from Fine-disperse Flour

Published:2022-12-23 Issue:4 Volume: Page:128-138
ISSN:2710-0839
Container-title:The Journal of Almaty Technological University
language:
Short-container-title:jour

Author:

Bekbolatova M. B.¹^ORCID,Shaimerdenova D. A.¹^ORCID,Chakanova M. Zh.¹^ORCID,Iztaev A. I.²^ORCID,Sarbasova G. T.¹^ORCID,Iskakova D. M.¹^ORCID,Yesmambetov A. A.¹^ORCID,Makhambetova A. A.¹^ORCID

Affiliation:

1. LLP «Scientific and production enterprise «Innovator»

2. JSC «Almaty Technological University»

Publisher

Almaty Technological University JSC

Reference25 articles.

1. Azhimova D.A. Toksicheskaya bezopasnost' pishchevykh dobavok //Nauchnaya sessiya studentov-2014. – 2014. – S. 3.

2. Gaifutdinova K. R. Pishchevye dobavki i kachestvo produktov pitaniya //Vestnik torgovo-tekhnologicheskogo instituta. – 2010. – №. 2. – S. 78-81.

3. Zakon RK «O bezopasnosti pishchevoi produktsii» №301-III-ZRK ot 21 iyulya 2007 goda

4. Kudin A. P. Ispol'zovanie pishchevykh dobavok dlya uluchsheniya kachestva produktov pitaniya. – 2018.

5. Matveeva I. V. Kontseptsiya i tekhnologicheskie resheniya primeneniya khlebopekarnykh uluchshitelei // Pishchevaya promyshlennost'. 2005. №5. URL: https://cyberleninka.ru/article/n/kontseptsiya-i-tehnologicheskie-resheniya-primeneniya-hlebopekarnyh-uluchshiteley (data obrashcheniya: 21.02.2022).

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