Просмотр по автору "Iztaev, A.I."

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Comparative analysis of the quality indicators of bread made of composite flour using ozonated water

Azimova, S.T.; Nassipkali, K.A.; Iztaev, A.I.; Makhmudov, F.A. (Almaty technological university, 2022-3)

According to the First President of Kazakhstan, it is important to exclude any possibility of food shortages. In this regard, the primary task of the population is to create innovative technologies for the successful ...
Method for Producing Bakery Products Using Phospholipid Concentrate of Safflower oil

Altayuly, S.; Magomedov, G.O.; Ponomareva, E.I.; Iztaev, A.I.; Iskakova, G.K.; Baimagambetova, G.B. (ATU, 2015)

The article is devoted to the topic today, a healthy diet, to be more precise, it describes a method of removing moisture from the phospholipids emulsion safflower oils, and subsequent usage of phospholipids concentrate ...
The Improvement of Quality of Pasta on the Basis of the Vegetable Raw Materials

Iztaev, A.I.; Iskakova, G.K.; Kulazhanov, K.S.; Baimagambetova, G.; Iztaev, B.A. (ATU, 2015)

Ration of dough promotes improvement of quality of pasta on the basis of flour from grain and bean crops. From the point of view of improvement of quality of pasta by an optimum dosage of corn and chickpea flour in ion ...

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