For citations:

Akhlan T.B., Zhumaliyeva G.E., Muldabekova B.Zh. The influence of the powder of nettle on the quality parameters of pasta. The Journal of Almaty Technological University. 2020;(3):52-56. (In Kazakh) https://doi.org/10.48184/2304-568X-2020-3-52-56