Open AccessOptimization of the dough preparation modes using composite flour
Author(s) -
Saltanat Mussayeva,
Alimzhan Imanbayev,
Ж. А. Искакова
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-2022-3-81-87
Subject(s) - organoleptic , food science , composite number , mathematics , water content , moisture , bread making , materials science , composite material , chemistry , engineering , geotechnical engineering