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  1. 1
    The study of the rheological characteristics of pasta dough based on poly-cereal flour raw

    The study of the rheological characteristics of pasta dough based on poly-cereal flour raw by A. Ospanov, A. Timurbekova, D. Nurdan

    Published 2023-04-01
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  2. 2
    Research of microstructure and microbiological indicators of pasta products from non-traditional raw materials

    Research of microstructure and microbiological indicators of pasta products from non-traditional raw materials by A. A. Ospanov, A. K. Timurbekova, D. Nurdan, T. Sh. Askarova, B. D. Adilkhan

    Published 2021-12-01
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    Article

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