Репозиторий АТУ
The Improvement of Quality of Pasta on the Basis of the Vegetable Raw Materials
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| dc.contributor.author | Iztaev, A.I. | |
| dc.contributor.author | Iskakova, G.K. | |
| dc.contributor.author | Kulazhanov, K.S. | |
| dc.contributor.author | Baimagambetova, G. | |
| dc.contributor.author | Iztaev, B.A. | |
| dc.date.accessioned | 2019-04-12T11:04:32Z | |
| dc.date.available | 2019-04-12T11:04:32Z | |
| dc.date.issued | 2015 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/1428 | |
| dc.description.abstract | 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 ozonated water 20%, concentration of ozone of 2 mg/l and ions of 1000 pieces/cm3 are being. Use of flour from grain and bean crops expediently for enrichment of pasta valuable food components – proteins, irreplaceable amino acids, vitamins and mineral substances.(Zuber et al,1987 | ru_RU |
| dc.publisher | ATU | ru_RU |
| dc.relation.ispartofseries | МНПК; | |
| dc.subject | Pasta products | ru_RU |
| dc.subject | Vegetable raw materials | ru_RU |
| dc.subject | Quality | ru_RU |
| dc.title | The Improvement of Quality of Pasta on the Basis of the Vegetable Raw Materials | ru_RU |
| dc.type | Other | ru_RU |
