The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method
Iztayev, Auyelbek, Kulazhanov, Talgat, Iskakova, Galiya, Alimardanova, Mariam, Zhienbaeva, Saule, Iztayev, Baurzhan, Tursunbayeva, Sholpan, Yakiyayeva, Madina
Published in Scientific reports (20.10.2023)
Published in Scientific reports (20.10.2023)
Get full text
Journal Article
A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder
Iztayev, Bauyrzhan, Iztayev, Auyelbek, Kulazhanov, Talgat, Iskakova, Galiya, Yakiyayeva, Madina, Muldabekova, Bayan, Baiysbayeva, Meruyet, Tursunbayeva, Sholpan
Published in Foods (13.10.2024)
Published in Foods (13.10.2024)
Get full text
Journal Article
Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture
Iztayev, Auyelbek, Tursunbayeva, Sholpan, Zhiyenbayeva, Saule, Iskakova, Galiya, Matibayeva, Ainur, Izteliyeva, Raushan, Yakiyayeva, Madina
Published in International Journal of Technology (28.06.2023)
Published in International Journal of Technology (28.06.2023)
Get full text
Journal Article
Justification of safe shelf life of whole wheat flour of various sizes, depending on the processing method
Makhmudov, Farrukh, Azimova, Sanavar, Kizatova, Maigul, Iztayev, Auyelbek, Shanina, Olga
Published in Eastern-European journal of enterprise technologies (31.10.2022)
Published in Eastern-European journal of enterprise technologies (31.10.2022)
Get full text
Journal Article
Regulation of Fat Content in Triticale Based on Optimization of Technological Processing Modes
Kassymbek, Rabiga, Iztayev, Auyelbek, Balevi, Tahir, Chomanov, Urishbay, Tultabayev, Muhtar, Zhumaliyeva, Gulzhan, Aktokalova, Gulnara, Shoman, Assiya
Published in The open chemical engineering journal (08.05.2024)
Published in The open chemical engineering journal (08.05.2024)
Get full text
Journal Article
The impact of grain sorghum on the carbohydrate composition of wort for non-alcoholic beer
Kerimbayeva, Azhar, Iztayev, Auyelbek, Baigaziyeva, Gulgaisha, Kekibaeva, Anara, Hrivna, Ludek, Bayazitova, Meruyert
Published in Eastern-European journal of enterprise technologies (31.10.2022)
Published in Eastern-European journal of enterprise technologies (31.10.2022)
Get full text
Journal Article
Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water
Iztayev, Auyelbek, Alimardanova, Mariam, Iztayev, Bauyrzhan, Yerzhanova, Mira, Tungyshbayeva, Ulbala, Izteliyeva, Raushan, Tursunbaeva, Sholpan
Published in Eastern-European journal of enterprise technologies (31.10.2021)
Published in Eastern-European journal of enterprise technologies (31.10.2021)
Get full text
Journal Article
Devising technology of the accelerated method for making yeast-free bakery products from wheat flour
Iztayev, Bauyrzhan, Yakiyayeva, Madina, Magomedov, Magomed, Iztayev, Auyelbek, Kenzhekhojayev, Makhamedkali, Spandiyarov, Yerman
Published in Eastern-European journal of enterprise technologies (30.08.2021)
Published in Eastern-European journal of enterprise technologies (30.08.2021)
Get full text
Journal Article
SCIENTIFIC SECURITY ASSESSMENT OF SAFETY RISK OF RAW SUGAR PRODUCTS
ZHAKATAYEVA, Altynay, IZTAYEV, Аuyelbek, МULDABEKOVA, Bayan, YAKIYAYEVA, Маdina, HRIVNA, Ludek
Published in Tchê química (20.03.2020)
Published in Tchê química (20.03.2020)
Get full text
Journal Article
EXPERIMENTAL STUDIES OF THE BAISHESHEK BARLEY GRAIN PROCESSED BY THE ION-OZONE MIXTURE
IZTAYEV, Аuyelbek, BAIBATYROV, Torebek, MUKASHEVA, Tarbiye, МULDABEKOVA, Bayan, YAKIYAYEVA, Маdina
Published in Tchê química (20.07.2020)
Published in Tchê química (20.07.2020)
Get full text
Journal Article
STUDY OF THE QUALITY OF LOW-CLASS WHEAT AND BREAD OBTAINED BY THE ACCELERATED TEST METHOD
URSUNBAYEVA, S. A., IZTAYEV, R., GOMEDOV, R., YAKIYAYEVA, A., ULDABEKOVA, B. Zh
Published in Tchê química (01.11.2019)
Published in Tchê química (01.11.2019)
Get full text
Journal Article