Ushbu ishga iqtibos qilgan ishlar

2 ta ish

Ish: Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours

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

   D. М. Тuychiyeva, D. A. Soliyeva

   MaqolaFood Industry and Aquatic BiologyThe Journal of Almaty Technological University20230 iqtibos

   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

   MaqolaRadiation Effects and DosimetryThe Journal of Almaty Technological University20240 iqtibos

   ABIABI:AkademIndex/openalex/2024.article.005563