Mashanova N 1

1. Development of new technologies (recipes) to produce pasta with the addition of millet and the determination of organoleptic and physicochemical quality indicators
2. Nutritional and Structural Evaluation of Gluten-Free Flour Mixtures Incorporating Various Oilseed Cakes
3. Utilizing Flax Straw for Sustainable Paper Production: Delignification Methods, Structural Analysis, and Fiber Size Distribution Effects
4. Assessment of the physicochemical profile of gluten-free flour and pasta products
5. The potential of goat meat as a nutrition source for schoolchildren
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