Journal of Engineering and Applied Sciences

Year: 2017
Volume: 12
Issue: 5
Page No. 1120 - 1125

Improvement of Macaroni Products Technology on the Basis of Flour from Plant Raw Materials

Authors : G.A. Umirzakova, G.K. Iskakova, B.Zh. Muldabekova, M.P. Bayisbayeva and V.Y. Chernykh

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.

Design and power by Medwell Web Development Team. © Medwell Publishing 2024 All Rights Reserved