Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Zh. S. Nabiyeva"'
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 1, Pp 55-62 (2023)
Currently there is an acute shortage of fibres and proteins in the human diet, resulting in various diseases. The modern market needs a product capable of diversifying the range in the sector of functional, dietary flour confectionery. To this end, t
Externí odkaz:
https://doaj.org/article/ef0298377ae24ab29e421806467079ae
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 177-185 (2022)
The study of functional ingredients to change the composition of water-soluble vitamins in the developed pastille of marmalade products was studied. The large concentration of riboflavin, nicotinic acid, pantothenic acid, folic and ascorbic acids, py
Externí odkaz:
https://doaj.org/article/b2a0f12dd9ad4cdcb70ccd75ba374a84
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 1, Pp 62-66 (2021)
Statistical processing of experimental studies allowed to scientifically substantiate and describe mathematically the optimization of the parameters of the technological process with the mutual influence of temperature and the duration of germination
Externí odkaz:
https://doaj.org/article/9b14d922fd2e4b5f991354d7d105bdaf
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 1, Pp 52-56 (2021)
In article are shown results of necessity of wide application of mathematical modelling of objects and processes for food manufactures is shown. Main principles of computer modelling, examples of mathematical models of processes and objects are resul
Externí odkaz:
https://doaj.org/article/b2b1a61f657d43ada98f9371ce689c92