The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method - Iztayev, Auyelbek; Kulazhanov, Talgat; Iskakova, Galiya; Alimardanova, Mariam; Zhienbaeva, Saule; Iztayev, Baurzhan; Tursunbayeva, Sholpan; Yakiyayeva, Madina (Scientific reports, 2023)
Keywords: 639/166; 639/166/988; Bakeries; Bakery products; Bread; Cavitation; Confectionery; Dough; Endosperm; Flour; Grain; Humanities and Social Sciences; Labor productivity; multidisciplinary; Nonlinear programming; Ozone; Productivity; Science; Science (multidisciplinary); Wheat