Determination of the Proportion of Plant Materials in Whole Grain Wheat Flour-Reference-Cited by-同舟云学术

Determination of the Proportion of Plant Materials in Whole Grain Wheat Flour

Published:2022-12-23 Issue:4 Volume: Page:121-127
ISSN:2710-0839
Container-title:The Journal of Almaty Technological University
language:
Short-container-title:jour

Author:

Alashbayeva L.¹^ORCID,Kenzhekhojayev M.¹^ORCID,Borankulova A.¹^ORCID,Mynbayeva A.¹^ORCID,Aryssova M.¹

Affiliation:

1. «Taraz Regional University named after M.Kh.Dulati»

Publisher

Almaty Technological University JSC

Reference15 articles.

1. Mingaleeva Z.Sh., Starovoitova O.V., Agzamova L.I. Proızvodstvo hleba ı hlebobýlochnyh ızdelıı: ýchebnoe posobıe [Production of bread and bakery products: a study guide] /Electronic resource/ Kazan: Kazan National Research Technological University, ISBN 978-5-7882-2043-7. - IPR BOOKS: [сайт]. - URL: http://www.iprbookshop.ru/79482.HTML (date of the application: 02/06/2021). – P.104. –(2016).-(in Russian)

2. Johnson J., Wallace T. Whole Grains and their Bioactives. 1 edition /ASIN: B07Q1DYY31.- 504р.- 19-45р.- (2019). - (in English)

3. Spaggiari M., Chiara D., Gianni G. Food Safety Management of Whole Grains. 10.1201/9781351104760.- (2019).- (in English)

4. Belokurova E.V., Maslova V.A., Prognozirovanie i var'irovanie pokazatelej kachestva muchnyh kulinarnyh izdelij s vneseniem cel'nozernovoj pshenichnoj muki [Prediction and variation of quality indicators of flour culinary products with the introduction of whole grain wheat flour]. Quality and safety of products - 6.- P.26-27.- (2017).- (in Russian)

5. Alashbayeva L. Mıkrobıologııalyq zaqymǵa turaqty nan-toqash ónіmderіnіń tehnologııasyn jasaý [Development of the technology of bakery products resistant to microbiological damage]: dis. … Doctor of Philosophy PhD. Almaty technological university. Almaty.- S.188.- (2022). (in Kazah)