Iztayev A 1
1. Accelerated technology for bread preparation using activated water
2. Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber
3. Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water
4. A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder
5. Development Of An Innovative Technology For Accelerated Cooking Of No Yeast Bread Using Ion-Ozonized Water
6. Devising Technology Of The Accelerated Method For Making Yeast-Freebakery Products From Wheat Flour
7. Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture
8. METHOD FOR THE SAFE STORAGE OF SUGAR BEETS USING AN ION-OZONE MIXTURE
9. The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method
10. THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON, AND CARROT POWDERS
11. Optimization of the Extrusion Process in the Production of Compound Feeds for Dairy Cows
12. Regulation of Fat Content in Triticale Based on Optimization of Technological Processing Modes
13. THE IMPACT OF GRAIN SORGHUM ON THE CARBOHYDRATE COMPOSITION OF WORT FOR NON-ALCOHOLIC BEER
14. A Study on the Quality of Food Flakes Obtained from Triticale Sprouts
15. JUSTIFICATION OF SAFE SHELF LIFE OF WHOLE WHEAT FLOUR OF VARIOUS SIZES, DEPENDING ON THE PROCESSING METHOD
16. Innovative Methods for Reducing Sodium in Cupcakes With Mechanical Leavening and Ozonized Water
17. Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models
18. Sprouted grain-based non-alcoholic beverages: a review
19. Development of a highly efficient ion-ozone cavitation technology for accelerated bread production
20. Development of an Innovative Technology for the Production of Yeast-Free Bakery Products with Plant-Based Ingredients Through Mechanical Aeration Methods
21. Mathematical Modeling and Optimization of Technological Modes for Obtaining Pectin from Melon
22. Effect of Ozone Treatment on Walnut Storage at Different Temperatures
23. Optimisation of Storage Parameters for Walnuts Under Controlled Ozone and Temperature Conditions
24. Development of an Extrusion Technology for Pressed Sugar Beet Pulp with Dry Feed Components
25. Extrusion Technology for Complex Processing of Brewery Waste Into Feed Products for Livestock and Poultry
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