The Improvement of Quality of Pasta on the Basis of the Vegetable Raw Materials

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