Iztayev B 1

1. Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water
2. A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder
3. Development Of An Innovative Technology For Accelerated Cooking Of No Yeast Bread Using Ion-Ozonized Water
4. Devising Technology Of The Accelerated Method For Making Yeast-Freebakery Products From Wheat Flour
5. The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method
6. THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON, AND CARROT POWDERS
7. A Study on the Quality of Food Flakes Obtained from Triticale Sprouts
8. Development of a highly efficient ion-ozone cavitation technology for accelerated bread production
9. Development of an Innovative Technology for the Production of Yeast-Free Bakery Products with Plant-Based Ingredients Through Mechanical Aeration Methods
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