Issn 305-9397. Ғылым және білім. 2022. №1-1 (66) issn 2305-9397
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88 18 Erika Madeira Moreira da Silva, Jos_e Luis Ramírez Ascheri ,Diego Palmiro Ramírez Ascheri Quality assessment of gluten-free pasta prepared with a brown rice and corn meal blend via thermoplastic extrusion// LWT - Food Science and Technology 68 (2016) 698-706 19 Marti A. et al. Cooking behavior of rice pasta Effekt of thermal treatments and extrusion conditions // LWT-food Science and Technjlogy.-2013 T.54.-№1.-P.229-235 20 Palavecino P.M. et.al. Effect of ingredients on the quality of gluten-free sorghum pasta urnal of food Science, 2018. P. 37-43 21 Шнейдер Д.В. Формирование структуры макаронных изделий из безглютенового сырья. //Хлебопродукты, №10, 2012. С. 20-22. 22 Булекова А.А., Сунгаткызы С, Аккереева Э.К. Способы посева и виды сорго в условиях сухо-степной зоны Приуалья. // Наука и образование, №2, 2022. С 93- 99 23 Алшынбаев О.А., Бекболатова Г., Жуманазаров Э.А., Мусабеков А. Т.Кҥріш тҧқымын тӛмен жиілікті электромагниттік ӛріспен ӛңдеудің әсері. //Ғылым және білім, №1-2, 2021.46-51б. 24 Abuova A. B., Sumkina S.V. Effect of flour composite mixtures on safety and quality indicatours of shortbread cookie. // Science and education № 1 (50) 2018. P.239-246. REFERENCES 1 Nuttal J. G. et.al. Models of grain quality in wheat – A review / Field Crops Research , 2017. P. 136-145. 2 Giteru S.G. et.al. Effect of cafirin-based films incorporating citral and quercetin on storage of fresh chicken fillets / Food control, 2017, P. 37-44. 3 Iztaev A.I., Iskakova G.K. Innovacionny`e texnologii makaronnyx izdelii na osnove zernovyx i bobovyx kultur. - Almaty: ATU, 2014. -264 st. 4 Shansharova D.A., Grivna L, SarsekovaA.K. Netradicionnye vidy mestnogo rastitelnogo syrya dlya prigotovleniya bezglyutenovyx muchnyx konditerskix izdelii // Mexanika i texnologii, 2020, №3. St.45-50. 5 Zharkova I.M. Nauchno-prakticheskoye obosnovaniye i razrabotka tekhnologiy spetsializirovannykh muchnykh izdeliy: avtoreferat dis. ... doktora tekhnicheskikh nauk: 05.18.01 / Zharkova Irina Mikhaylovna; [Mesto zashchity: Kuban. gos. tekhnol. un-t]. – Krasnodar, 2017. – 48 st. 6 Botbayeva ZH.T., Polubotko O.V., Baykenov A.O. Sostoyaniye i perspektivy proizvodstva v Kazakhstane bezglyutenovoy produktsii //Materialy I nauchno-prakticheskoy konferentsii «Peredovyye pishchevyye tekhnologii: sostoyaniye, trendy, tochki rosta».–Moskva, 2018.–St.533-537. 7 Abuova A.B., Baikenov A.O., Kizatova M.E., Esimova Zh.A., Umirzakova G.A. Analiz alternativnyh istochnikov otechestvennogo syrja dlya makaronnogo proizvodstva// Novosti nauki Kazahstana, VOL 4 (151), 2021. St. 115-124. 8 Koryachkina B.Ya., Osipova G.A. Sposob povysheniya biologicheskoy tsennosti makaronnykh izdeliy iz khlebopekarnoy muki //Khlebopecheniye Rossii. – 2002. – №6. – St.15-17. 9 Shneyder D.V., Kazennova N.K., Kazennov I.V. Biodostupnost bezglyutenovogo syrya, makaronnykh i khlebobulochnykh izdeliy na test-obyektakh infuzoriyakh Tetrahymena pyriformis //Sbornik materialov kruglogo stola «Innovatsionnyye tekhnologii dlya proizvodstva produktov pitaniya funktsionalnogo naznacheniya». – M.: OOO «KopiMasterTsentr». – 2012. – St.85-87. 10 Aptrakhimov D.R., Rebezov M.B., Smolnikova F.KH. Sovershenstvovaniye tekhnologii makaronnykh izdeliy s dobavleniyem rastitel'nogo syr'ya (patentnyy poisk) //Molodoy uchenyy. – 2015. – №13. – St.90-92. 11 Kryukova E.V. Chugunova O.V., Mysakov D.S. Analiz vozmozhnosti ispolzovaniya alternativnyh vidov muki dlya pitaniya bolnyh celiakiei. //Tehnicheskie nauki –ot teorii k praktike № 9 (45), 2015 g.St.60-66. Sibak. 12 David ALBUJA-VACA1, Christian YÉPEZ1, Maria Gabriela VERNAZA1, Danny NAVARRETE. Gluten-free pasta: development of a new formulation based on rice and lupine bean |