Hasil Pencarian - Galiya Iskakova

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  1. 1
    The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks

    The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks oleh Zhuldyz Zharylkasynova, Galiya Iskakova, Meruyet Baiysbayeva, Assel Izembayeva, Anton Slavov

    Diterbitkan 2022-09-01
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  2. 2
    Substantiation of wild plants used as functional ingredients in the technology of crisp grain bread

    Substantiation of wild plants used as functional ingredients in the technology of crisp grain bread oleh Assel Izembayeva, Zilikha Moldakulova, Asemgul Abdreeva, Galiya Iskakova, Meruyet Baiysbayeva, Makpal Atyhanova

    Diterbitkan 2024-08-01
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  3. 3
    Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture

    Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture oleh Auyelbek Iztayev, Sholpan Tursunbayeva, Saule Zhiyenbayeva, Galiya Iskakova, Ainur Matibayeva, Raushan Izteliyeva, Madina Yakiyayeva

    Diterbitkan 2023-06-01
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  4. 4
    The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method

    The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method oleh Auyelbek Iztayev, Talgat Kulazhanov, Galiya Iskakova, Mariam Alimardanova, Saule Zhienbaeva, Baurzhan Iztayev, Sholpan Tursunbayeva, Madina Yakiyayeva

    Diterbitkan 2023-10-01
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  5. 5
    Genotype by Environment Interactions in Barley (Hordeum vulgare L.) Cultivars for Nutritional Quality Assessment

    Genotype by Environment Interactions in Barley (Hordeum vulgare L.) Cultivars for Nutritional Quality Assessment oleh Abdul Quddos, Muhammad Nadeem, Samreen Ahsan, Adnan Khaliq, Muhammad Farhan Jahangir Chughtai, Maksim Rebezov, Sergei Terent’ev, Yulia Tryabas, Vladimir Ermolaev, Galiya Iskakova, Sergey Konovalov, Alexei Gayvas, Mohammad Ali Shariati

    Diterbitkan 2021-08-01
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