Iztayev, B.; Iztayev, A.; Kulazhanov, T.; Iskakova, G.; Yakiyayeva, M.; Muldabekova, B.; Baiysbayeva, M.; Tursunbayeva, S.
A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder. Foods 2024, 13, 3253.
https://doi.org/10.3390/foods13203253
AMA Style
Iztayev B, Iztayev A, Kulazhanov T, Iskakova G, Yakiyayeva M, Muldabekova B, Baiysbayeva M, Tursunbayeva S.
A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder. Foods. 2024; 13(20):3253.
https://doi.org/10.3390/foods13203253
Chicago/Turabian Style
Iztayev, Bauyrzhan, Auyelbek Iztayev, Talgat Kulazhanov, Galiya Iskakova, Madina Yakiyayeva, Bayan Muldabekova, Meruyet Baiysbayeva, and Sholpan Tursunbayeva.
2024. "A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder" Foods 13, no. 20: 3253.
https://doi.org/10.3390/foods13203253
APA Style
Iztayev, B., Iztayev, A., Kulazhanov, T., Iskakova, G., Yakiyayeva, M., Muldabekova, B., Baiysbayeva, M., & Tursunbayeva, S.
(2024). A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder. Foods, 13(20), 3253.
https://doi.org/10.3390/foods13203253
