TECHNOLOGY OF PASTA WITH THE APPLICATION OF FLOUR OF
DOMESTIC VARIETIES OF TRITICALE AND ION-OZONED WATER
Gulnur Tleuhanovna Daribaeva*, Auelbek İztaeviçh Iztaev,
Georgiy Nikolaevich Stankevich, Valery Yakovlevich Chernykh,
Baurzhan Auelbekoviçh Iztaev, Diana Albertovna Kapizova
Key words: Pasta, Ion-ozonated water, Triticale, Full-factor experiment,
Amino acid composition,Rheological properties.
