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Zh R. Assangaliyeva

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Open access Sep 2026

Intensification of the technological process of wheat bread production using a functional additive based on fruit and berry raw materials

The article presents the results of a study on the effect of the «Temtas» functional additive, developed on the pear, blackcurrant and sea buckthorn powders, on the intensification of the technological process of wheat bread production and its quality characteristics. The aim of the study was to evaluate the impact o...

D. Abdraimova, D. Shansharova, G. Umirzakova et al. · 0 citations

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