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

Due to the fact that bakery, pasta and flour confectionery products are produced mainly from premium or first-grade flour, which is poor in the content of nutrients and fiber, the issue of developing technology for new types of flour products based on whole-ground flour of different fineness is very...

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Detalles Bibliográficos
Autores principales: Iztayev, Auyelbek, Kulazhanov, Talgat, Iskakova, Galiya, Alimardanova, Mariam, Zhienbaeva, Saule, Iztayev, Baurzhan, Tursunbayeva, Sholpan, Yakiyayeva, Madina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10589250/
https://www.ncbi.nlm.nih.gov/pubmed/37863943
http://dx.doi.org/10.1038/s41598-023-44820-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10589250/
https://www.ncbi.nlm.nih.gov/pubmed/37863943
http://dx.doi.org/10.1038/s41598-023-44820-1

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