Open AccessSTUDY OF RHEOLOGICAL PROPERTIES OF YEASTLESS DOUGH FROM WHEAT FLOUR OF THE FIRST AND SECOND GRADES
Author(s) -
Маdina Yakiyayeva,
Bauyrzhan Iztayev,
Аuyelbek Iztayev,
Sh.А. Тursunbayeva,
М.N. Rakhymbayeva
Publication year - 2021
Publication title -
izvestiâ nacionalʹnoj akademii nauk respubliki kazahstan. seriâ himii i tehnologii
Language(s) - English
Resource type - Journals
eISSN - 2518-1491
pISSN - 2224-5286
DOI - 10.32014/2021.2518-1491.83
Subject(s) - rheology , food science , wheat flour , mathematics , materials science , composite material , chemistry