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pro vyhledávání: '"M. P., BAIYSBAEVA"'
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 67-73 (2022)
This article explores the use of unconventional herbal raw chia seeds. We studied bread made from whole wheat and rye grains with the addition of moistened chia seeds. According to the recipe for making bread, an optimal sample of bread was selected,
Externí odkaz:
https://doaj.org/article/8e0f95318bcf4129abc8209bf899516e
Autor:
M. P. Baiysbaeva
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 127, Iss 2, Pp 18-22 (2021)
In this article, the influence of corn and pea flour in the amount of 5-25% of the weight of wheat flour of grade 1 on the staling of butter cookies was revealed. Corn flour gives splendor to the pastry, which, in turn, provides crumbly finished prod
Externí odkaz:
https://doaj.org/article/a9844e6caf8a45468051e545ba51dd9a
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 5-9 (2021)
Corn grains are rich in mono- and dicharmonic, unsaturated fatty acids, starch, and also contain vitamins of group B, E, PP, C and niacin, choline. The positive impact of their introduction on the improvement of the nutritional value of the developed
Externí odkaz:
https://doaj.org/article/ead58d9fd86842a8a533bce3326615e7
Autor:
B. A., USERBAYEVA, S. T., TLEUOVA, A. S., TLEUOV, S. D., ARYSTANOVA, U. P., BAIYSBAI, S. N., KURBANBAYEVA, M. P., BAIYSBAEVA
Publikováno v:
Oriental Journal of Chemistry; 2019, Vol. 35 Issue 1, p370-376, 7p