Study of the effect of vegetable raw materials on the rheological parameters and vitamin composition of pasta | Akhlan | The Journal of Almaty Technological University

The Journal of Almaty Technological University

ISSN 2304-568X (Print)
ISSN 2710-0839 (Online)

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Akhlan T., Zhumaliyeva G., Zhuman N., Abilmazhin B., Spatay N. Study of the effect of vegetable raw materials on the rheological parameters and vitamin composition of pasta. The Journal of Almaty Technological University. 2021;(3):5-10. (In Kazakh) https://doi.org/10.48184/2304-568X-2021-3-5-10

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ISSN 2304-568X (Print)
ISSN 2710-0839 (Online)

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Kulazhanov Talgat K.

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About the Authors

T. Akhlan
«Kazakh National Agrarian Research University»
Kazakhstan

050010, city of Almaty, Abai str., 8

G. Zhumaliyeva
«Kazakh research institute of processing and food industry»
Kazakhstan

050060, city of Almaty, Gagarin str., 238

N. Zhuman
«Kazakh National Agrarian Research University»
Kazakhstan

050010, city of Almaty, Abai str., 8

B. Abilmazhin
«Kazakh National Agrarian Research University»
Kazakhstan

050010, city of Almaty, Abai str., 8

N. Spatay
«Kazakh National Agrarian Research University»
Kazakhstan

050010, city of Almaty, Abai str., 8

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