Muldabekova B 1

1. Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis
2. A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder
3. Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models
4. Preparation and examination of the quality of gingerbread made with composite flour and sugar beet
5. Use of non-conventional raw materials in the production of gluten-free pasta – a review
6. Development of an Innovative Technology for the Production of Yeast-Free Bakery Products with Plant-Based Ingredients Through Mechanical Aeration Methods
7. Devising The Formulation And Technology For Baking Buns From Flour Of Composite Mixtures And Sugar Beet
8. Effect of Ozone Treatment on Walnut Storage at Different Temperatures
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