Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Zh. M. Chekanova"'
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, A. A. Makhambetova, Zh. M. Chekanova, G. T. Chekanova, D. M. Iskakova, M. B. Bekbolatova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 127, Iss 2, Pp 82-90 (2021)
The article presents data on the selection and biochemical composition of flour from cereals and legumes that do not contain gluten for the production of gluten-free bread and national flour product. The novelty of research is to study the effect of
Externí odkaz:
https://doaj.org/article/ff8448933e174eee865049fed12ab52d