Leguminous mixture as a promising raw material source in bakery technology-Reference-Cited by-同舟云学术

Leguminous mixture as a promising raw material source in bakery technology

Published:2023-06-17 Issue:6 Volume: Page:121-125
ISSN:2686-701X
Container-title:Agrarian science
language:
Short-container-title:Agrarnaâ nauka

Author:

Rustemova A. Zh.¹^ORCID,Rebezov M. B.²^ORCID

Affiliation:

1. Kazakh National Agrarian Research University

2. V.M. Gorbatov Federal Scientific Center of Food Systems of the Russian Academy of Sciences; Ural State Agrarian University

Publisher

Agrarian Science

Subject

General Medicine

Reference16 articles.

1. Vaskovsky A.M., Chvanova M.S., Rebezov M.B. Creation of digital twins of neural network technology of personalization of food products for diabetics. Dynamics of Complex Networks and their Application in Intellectual Robotic. Collection of materials of the IV International School-Conference of Young Scientists. Moscow: Pero. 2020; 137–139. https://www.elibrary.ru/itmhqj

2. Zinina O.V., Pavlova Y.S., Rebezov M.B., Chanov I.M., Nikolina A.D., Nurymkhan G.N. Development and examination of a cracker enriched with dietary fiber. Agrarian science. 2022; (9): 173–179 (In Russian). https://doi.org/10.32634/0869-8155-2022-362-9-173-179

3. Yesina V.A. The value of bread as an important component of human life. Innovative ideas of young researchers for the agro-industrial complex. Collection of materials of the International scientific-practical conference. Penza: Penza State Agrarian University. 2022; 1: 224–226 (In Russian). https://www.elibrary.ru/nlyjua

4. Gaponova L.V., Polezhaeva T.A., Matveeva G.A., Lovtsova L.B., Stepanova A.P., Gaponova O.M. The role of grain legumes products and oil raw material in solving actual problems of school meals. Food industry. 2013; (12): 24–27 (In Russian). https://www.elibrary.ru/rsonfh

5. Rodionova N.S., Shchetilina I.P., Korotkova K.G., Cholin V.A., Cherkasova N.S., Torosyan A.O. Prospects for the use of pulses in innovative technologies for functional food products. Proceedings of the Voronezh State University of Engineering Technologies. 2020; 82(3): 153–163 (In Russian). https://doi.org/10.20914/2310-1202-2020-3-153-163

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