Moldakulova Z 1

1. Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber
2. Substantiation of wild plants used as functional ingredients in the technology of crisp grain bread
3. DESIGN OF EXTRUDED GRAIN SLICES WITH PHYTOCONCENTRATES
4. Development of functional extruded crispbreads enriched with wild plant concentrates
5. A Study Of The Possibilities Of Using Linseed Flour And Rice Husk Fiber As An Additional Source Of Raw Materials In The Bakery Industry
6. Development of a Functional Granola Enriched with Cranberry (Vaccinium macrocarpon, cv. Ben Lear) Extract: Formulation and Sensory Assessment
1