Репозиторий АТУ

Browsing by Author "Iskakova, G.K."

Browsing by Author "Iskakova, G.K."

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  • 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 ...
  • Researching of Pasta Quality With The Usage of Legumes Flour and Ozonated Water 
    Iskakova, G.K.; Kulazhanov, T.K.; Iztaev, B.A.; Muldabekova, B.Zh.; Zhilkhaidarov, A. (ATU, 2015)
    On the basis of the obtained experimental data is established that use of the ozonated water at preparation of dough promotes the improvement of a gluten quality, properties of dough and quality of pasta from mix of wheat ...
  • 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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