THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON, AND CARROT POWDERS
عنوان مقاله: THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON, AND CARROT POWDERS
شناسه ملی مقاله: JR_FSCT-21-150_002
منتشر شده در در سال 1403
شناسه ملی مقاله: JR_FSCT-21-150_002
منتشر شده در در سال 1403
مشخصات نویسندگان مقاله:
Auyelbek Iztayev - Almaty Technological University
Ilyas Akkozha - Taraz Regional University named after M.H. Dulati
Madina Yakiyayeva - Almaty technological university
Bauyrzhan Iztayev - Almaty Technological University
Maksat Mamyrayev - Almaty Technological University
Zaira Uykassova - Almaty Technological University
خلاصه مقاله:
کلمات کلیدی:
Auyelbek Iztayev - Almaty Technological University
Ilyas Akkozha - Taraz Regional University named after M.H. Dulati
Madina Yakiyayeva - Almaty technological university
Bauyrzhan Iztayev - Almaty Technological University
Maksat Mamyrayev - Almaty Technological University
Zaira Uykassova - Almaty Technological University
particle size, functionality, enzymatic hydrolysis, gluten formation, dry powdered ingredients
صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/2000941/