Tarabayev B 1

1. The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders
2. Assessment of the physicochemical profile of gluten-free flour and pasta products
3. Use of non-conventional raw materials in the production of gluten-free pasta – a review
4. Physicochemical, microbiological, and microstructural changes in germinated wheat grain
5. The influence of soft wheat grain germination on its technological properties
6. Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological Safety
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