Ушбу ишга иқтибос қилган ишлар

2 та иш

Иш: 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

   МақолаFood Industry and Aquatic BiologyThe Journal of Almaty Technological University20230 иқтибос

   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

   МақолаRadiation Effects and DosimetryThe Journal of Almaty Technological University20240 иқтибос

   ABIABI:AkademIndex/openalex/2024.article.005563