Astana Branch Of Kazakh Research Institute Of Processing And Food Industry Llp 1

1. STUDY OF THE FATTY ACID COMPOSITION OF LINSEED OIL FOR THE PRODUCTION OF FAT COMPOSITIONS
2. INVESTIGATION OF THE INFLUENCE OF NON-TRADITIONAL RAW MATERIALS ON THE RHEOLOGICAL PROPERTIES OF DOUGH IN THE PRODUCTION OF GLUTEN-FREE PASTA
3. STUDY OF THE INFLUENCE OF STARCH ON THE QUALITY INDICATORS OF GLUTEN-FREE PASTA
4. FEATURES OF BIOLOGICALLY ACTIVE SUBSTANCES OF WALNUT SHELL
5. The potential of non-traditional walnut shells waste for the production of antioxidant reach extracts intended for the food industry
6. INVESTIGATION OF QUALITATIVE INDICATORS OF A FUNCTIONAL CREAMY VEGETABLE SPREAD DURING STORAGE
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