Open AccessESTIMATION OF THE QUALITY OF BREAD BREADED FROM WHOLE-GRIND FLOUR MIXTURE
Author(s) -
Assel Izembayeva,
М. П. Байысбаева,
З. Н. Молдакулова,
T. A. Baibatyrov
Publication year - 2022
Publication title -
almaty tehnologiâlyk̦ universitetìnìn̦ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2710-0839
pISSN - 2304-568X
DOI - 10.48184/2304-568x-2022-1-67-73
Subject(s) - recipe , food science , mathematics , raw material , starch , control sample , grind , wheat flour , chemistry , materials science , composite material , organic chemistry , grinding