INNOVATIVE BREAD TECHNOLOGIES IN AN ACCELERATED METHOD WITH AND WITHOUT THE USE OF SOUCE AND YEAST by A. I. Iztaev, SH. A. Tursunbaeva, M. G. Magomedov

Get full text

Comparative analysis of the quality indicators of bread made of composite flour using ozonated water by S. T. Azimova, K. A. Nassipkali, A. I. Iztaev, F. A. Makhmudov

Get full text

Optimization of Technological Regimes of Germination of Triticale Grain of Asiada Variety by R. Kassymbek, A. I. Iztaev, U. Chomanov, G. E. Zhumaliyeva, A. K. Shoman

Get full text

Obtaining Special Additives for Bakery Products from Fine-disperse Flour by M. B. Bekbolatova, D. A. Shaimerdenova, M. Zh. Chakanova, A. I. Iztaev, G. T. Sarbasova, D. M. Iskakova, A. A. Yesmambetov, A. A. Makhambetova

Get full text