Kabylda A 1

1. Generation of particle assemblies mimicking enzymatic activity by processing of herbal food: The case of rhizoma polygonati and other natural ingredients in traditional Chinese medicine
2. DEVELOPMENT OF GLUTEN-FREE PASTA PRODUCTS BASED ON MULTIVARIATE ANALYSIS
3. INVESTIGATION OF THE INFLUENCE OF NON-TRADITIONAL RAW MATERIALS ON THE RHEOLOGICAL PROPERTIES OF DOUGH IN THE PRODUCTION OF GLUTEN-FREE PASTA
4. Multifactorial Analysis for the Development of Gluten-Free Sea Buckthorn Snacks
5. STUDY OF THE INFLUENCE OF STARCH ON THE QUALITY INDICATORS OF GLUTEN-FREE PASTA
6. Network Pharmacology with Experimental Investigation of the Mechanisms of Rhizoma Polygonati against Prostate Cancer with Additional Herbzymatic Activity
7. Assessment of the physicochemical profile of gluten-free flour and pasta products
8. Use of non-conventional raw materials in the production of gluten-free pasta – a review
9. Optimisation of Extrusion Process Parameters for Producing Combined Breakfast Cereals Using Pumpkin Flour
10. The market dynamics of specialized food products: a cost-effectiveness analysis of gluten-free pasta with corn and rice flour formulations
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