<p>Developing the technology of cooked rolls from blended flour mixture</p>

Farida Smolnikova; Eleonora Okuskhanova; Almagul  Nurgazezova; Gulnur  Nurymkhan; Roza Suleimenova; Gulnaz Tuleubekova; Yerkebulan  Rakhymkozha

doi:10.7490/f1000research.1115310.1

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Smolnikova F, Okuskhanova E, Nurgazezova A et al. Developing the technology of cooked rolls from blended flour mixture [version 1; not peer reviewed]. F1000Research 2018, 7:320 (poster) (https://doi.org/10.7490/f1000research.1115310.1)

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Developing the technology of cooked rolls from blended flour mixture

Farida Smolnikova, Eleonora Okuskhanova¹, Almagul Nurgazezova, Gulnur Nurymkhan, Roza Suleimenova, Gulnaz Tuleubekova, Yerkebulan Rakhymkozha

Published 14 Mar 2018 (https://doi.org/10.7490/f1000research.1115310.1)

Author Affiliations

¹ Shakarim State University of Semey, Kazakhstan

Copyright © 2018 Smolnikova F et al. This is an open access work distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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CITE

Published 14 Mar 2018

Developing the technology of cooked rolls from blended flour mixture
[version 1; not peer reviewed]

Farida Smolnikova, Eleonora Okuskhanova¹, Almagul Nurgazezova, Gulnur Nurymkhan, Roza Suleimenova, Gulnaz Tuleubekova, Yerkebulan Rakhymkozha

Author Affiliations

¹ Shakarim State University of Semey, Kazakhstan

Abstract

Competing Interests

No competing interests were disclosed

Keywords

Flour, dough, bakery, technology, wheat, rye

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