The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method

por Iztayev, Auyelbek, Kulazhanov, Talgat, Iskakova, Galiya, Alimardanova, Mariam, Zhienbaeva, Saule, Iztayev, Baurzhan, Tursunbayeva, Sholpan, Yakiyayeva, Madina
Publicado 2023

Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological P...

por Pronina, Yuliya, Kulazhanov, Talgat, Nabiyeva, Zhanar, Belozertseva, Olga, Burlyayeva, Anastasiya, Cepeda, Alberto, Askarbekov, Erik, Urazbekova, Gulzhan, Bazylkhanova, Elmira
Publicado 2023