Работы, цитирующие эту работу

Работ: 2

Работа: Changing flour functionality through physical treatments for the production of gluten-free baking goods

1. Effect of very high frequency microwave light on bread properties

   D. М. Тuychiyeva, D. A. Soliyeva

   СтатьяFood Industry and Aquatic BiologyThe Journal of Almaty Technological University2023Цитирований: 0

   ABIABI:AkademIndex/openalex/2023.article.008994

2. Improving technology for disinfecting grain from pests of bread stock using ultra-high radiation frequencies

   D. М. Тuychiyeva, D. A. Soliyeva

   СтатьяRadiation Effects and DosimetryThe Journal of Almaty Technological University2024Цитирований: 0

   ABIABI:AkademIndex/openalex/2024.article.005563