Ushbu ishga iqtibos qilgan ishlar

2 ta ish

Ish: 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

   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