Journal of Engineering and Applied Sciences
Year:
2017
Volume:
12
Issue:
5
Page No.
1120 - 1125
References
Chang, Y.W., I. Alli, A.T. Molina, Y. Konishi and J.I. Boye, 2012. Isolation and characterization of chickpea (
Cicer arietinum L.) seed protein fractions. Food Bio. process. Technol., 5: 618-625.
CrossRef | Direct Link | Dolmatova, I.A., 2015. Research of the riched macaroni quality indicators. Young Sci., 6: 148-152.
Germanceva, N.I., 2014. Chickpea: A culture of opportunity. Theor. Appl. Aspects Mod. Sci., 4: 50-53.
Iskakova, G.K. and G.A. Umirzakova, 2015. The study of plant raw material quality in the production of macaroni products. National Acad. Sci. Republic Kazakhstan, 4: 87-92.
Kovalskaya, L.P., 1991. Laboratory Course on the Common Technology of Food Production. Agropromizdat Publisher, Moscow, Russia, Pages: 336.
Medvedev, G.M., 2006. Technology of Macaroni Production. Gifford Publisher, Saint Petersburg, Russia, Pages: 312.
Muratbaev, A.M., B.K. Asenova, S.K. Kasimov and M.B. Rebezov, 2015. Innovative enrichment technology of flour from a variety of crops. Young Sci., 11: 394-396.
Pashenko, L.P. and E.E. Kuracheva, 2004. Some information about chickpea and applying it food industry. Storage Process. Farm Prod., 4: 59-60.