Department Of Technology Of Bread Products And Processing Industries 1

1. ANALYSIS OF THE ACCUMULATION OF AMYLOLYTIC ENZYMES IN TRITICALE GRAIN DURING MALTING PROCESS
2. Development Of An Innovative Technology For Accelerated Cooking Of No Yeast Bread Using Ion-Ozonized Water
3. Isolation, Characterization, and Utilization of Secondary Metabolites from Ehretia acuminata: Bioactive Compounds for Pharmaceutical and Industrial Applications
4. THE IMPACT OF GRAIN SORGHUM ON THE CARBOHYDRATE COMPOSITION OF WORT FOR NON-ALCOHOLIC BEER
5. Ensuring quality and safety in the production and storage of grain crops
6. Innovative Methods for Reducing Sodium in Cupcakes With Mechanical Leavening and Ozonized Water
7. Investigation of the Effect of Technological Processing on the Quality of Goats Milk Cheese
8. A Study Of The Possibilities Of Using Linseed Flour And Rice Husk Fiber As An Additional Source Of Raw Materials In The Bakery Industry
9. Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder
10. Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties
11. Genotype by environment interactions in barley (Hordeum vulgare L.) cultivars for nutritional quality assessment
12. Sustainable gastronomy: Realizing environmental benefits through plant-based proteins and smart packaging innovations
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