Open AccessMixing of flour mixture components in the production of pasta from nontraditional raw materials
Author(s) -
A. A. Ospanov,
Nurzhan Zh. Muslimov,
Aigul Timurbekova,
Dinash Nurdan,
Дулат Жалелов
Publication year - 2022
Publication title -
potravinarstvo slovak journal of food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.259
H-Index - 12
eISSN - 1338-0230
pISSN - 1337-0960
DOI - 10.5219/1749
Subject(s) - raw material , food science , recipe , gluten , starch , rheology , wheat flour , mixing (physics) , barley flour , triticale , corn flour , chemistry , mathematics , materials science , agronomy , biology , composite material , physics , organic chemistry , quantum mechanics , bran
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