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 ...