Zobrazeno 1 - 4
of 4
pro vyhledávání: '"G. T. Sarbasova"'
Autor:
M. B. Bekbolatova, D. A. Shaimerdenova, M. Zh. Chakanova, A. I. Iztaev, G. T. Sarbasova, D. M. Iskakova, A. A. Yesmambetov, A. A. Makhambetova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 128-138 (2022)
The article gives a general description of baking additives and improvers, types, purposes and technology of use. The indicators of quality and safety of baking additives are presented. Finely dispersed powders from cereals, leguminous crops and bran
Externí odkaz:
https://doaj.org/article/837b2465b98f45e1a736efe8212f9450
Autor:
G. T. Sarbasova, D. A. Shaimerdenova, A. A. Makhambetova, Zh. M. Chekanova, D. M. Iskakova, M. B. Bekbolatova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 127, Iss 2, Pp 91-99 (2021)
For the rational and effective use of wheat grain grown in the country, the article presents overview materials and statistics on the use of products of deep processing of wheat grain in Kazakhstan. Data on the main technologies for obtaining gluten
Externí odkaz:
https://doaj.org/article/38809a3e5b404e06a86b1d450825ecc0
Autor:
Zh. M. Chekanova, A. A. Makhambetova, G. T. Sarbasova, D. A. Shaimerdenova, D. M. Iskakova, M. B. Bekbolatova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 20-25 (2021)
The article presents data on the biochemical composition of cereals and legumes, on the basis of which 2 types of grain were selected: buckwheat and lentils. Experimental samples of whole-grain flour from buckwheat and lentil grains with an optimal r
Externí odkaz:
https://doaj.org/article/dc454833544d4f5f88b8a3ae1a596d7c
Autor:
D. A. Shaimerdenova, J. M. Chakanova, D. M. Iskakova, G. T. Sarbasova, A. A. Esmambetov, M. B. Bekbolatova
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 179-187 (2021)
Grain-based foods play an essential role in human nutrition. Cereal-based products contain soluble and insoluble dietary fiber, which, by reducing cholesterol levels, reduce the risk of cardiovascular diseases, as well as stabilize digestive function
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e361ca22938b67ea2907088f318a7d3d
https://www.vestnik-vsuet.ru/vguit/article/view/2590
https://www.vestnik-vsuet.ru/vguit/article/view/2590