askarbekov-e 1

1. Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber
2. Effects of different wheat malt on beer characteristics, including amino acids, gamma aminobutyric acid, biogenic amines, and volatile compounds
3. ANALYSIS OF THE ACCUMULATION OF AMYLOLYTIC ENZYMES IN TRITICALE GRAIN DURING MALTING PROCESS
4. Development of functional extruded crispbreads enriched with wild plant concentrates
5. Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties
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