Article Versions Notes

Yessembek M, Tarabayev B, Kakimov M, Gajdzik B, Wolniak R, Bembenek M. 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. Foods. 2024; 13(17):2678. https://doi.org/10.3390/foods13172678

Yessembek, Madina, Baltash Tarabayev, Mukhtarbek Kakimov, Bożena Gajdzik, Radosław Wolniak, and Michał Bembenek. 2024. "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" Foods 13, no. 17: 2678. https://doi.org/10.3390/foods13172678

Yessembek, M., Tarabayev, B., Kakimov, M., Gajdzik, B., Wolniak, R., & Bembenek, M. (2024). 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. Foods, 13(17), 2678. https://doi.org/10.3390/foods13172678