JHED | Volume 44 | FPP (7) - The use of domestic varieties of triticale flour for the production of flour confectionery.

Facebook
Instagram
LinkedIn

Home
About Us
Author Guidelines
Volumes
Upcoming Event
AUTHOR REGISTRATION

THE USE OF DOMESTIC VARIETIES OF TRITICALE FLOUR FOR THE PRODUCTION OF FLOUR CONFECTIONERY

Gulzhan Zhumalieva, Gulnara Aktokalova, Rabiga Kassymbek

Keywords: Triticale, Flour confectionery, Dough, Rheological properties of dough.

Abstract

Full Paper

Facebook Instagram Linkedin

Sitemap

Home
About Us
Author Guidelines
Volumes
Industry
Upcoming Event

Contact Us

Abstract, Papers & Training
[email protected]

Administration & Finance
[email protected]

Subscribe to our newsletter and stay in touch with all of the latest information regarding the
Journal of Hygienic Engineering and Design

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settings ACCEPT

Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary

Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT

VOLUME 44 | Food Production and Processing (7)

Gulzhan Zhumalieva, Gulnara Aktokalova, Rabiga Kassymbek (2023). The use of domestic varieties of triticale flour for the production of flour confectionery.

Enter your email address in order to receive the file
(free of charge)

Poster Submission

Your Name (required)

Your Email (required)

Sitemap

Contact Us

Newsletter