Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Kydyraliev Nurudin"'
Publikováno v:
BIO Web of Conferences, Vol 17, p 00145 (2020)
The paper presents the study of rheological properties of cake dough from composite mixture of wheat and amaranth flour using Mixolab, Alveolab of CHOPIN company (France). It presents the basic parameters of rheological profile of wheat flour of the
Externí odkaz:
https://doaj.org/article/5f46c1123e1641bd9828a252d56b4a03
Publikováno v:
BIO Web of Conferences, Vol 27, p 00017 (2020)
In this article the results of calculations of experimental-statistical methods are given, using the optimized contents of components in “Puff buns” and “Grain bars” recipes. The proposed products are balanced in the content of nutrients (pro
Externí odkaz:
https://doaj.org/article/29d3ec2d088946deb7e17b02e65866f7
Autor:
Fayzrakhmanov, D., Ziganshin, B., Nezhmetdinova, F., Shaydullin, R., Rustemova, Ainash, Kydyraliev, Nurudin, Sadigova, Madina, Batyrbayeva, Nurgul
Publikováno v:
BIO Web of Conferences; 2020, Vol. 17, p1-4, 4p
Publikováno v:
Issue: 82 69-75
Reforma
Reforma
Sports achievements that raise the ranking of countries in the world, determine many factors. The article considers the factor of rational nutrition, to which more and more attention is paid when training athletes. Rations are developed for both indi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::1be42e6c0ca75e3ec15bf9a29dae855c
https://dergipark.org.tr/tr/pub/reforma/issue/49531/634206
https://dergipark.org.tr/tr/pub/reforma/issue/49531/634206
