Репозиторий АТУ

Просмотр по автору "Toktamysova, A.B."

Просмотр по автору "Toktamysova, A.B."

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  • Methods for increasing food value of flour confectionery goods 
    Теngelbayeva, А.А.; Toktamysova, A.B.; Мuldabekova, B.Zh.; Iskakova, G.К.; Yakiyayeva, М.А. (Almaty technological university, 2020)
    The article examined the use of composite flour in the production of flour confectionery. With the addition of flour of composite mixtures to sugar cookies, protein content increases on average by 4.5%, fat by 17.2%, ...