Abdymanap A.  Ospanov, Gulnara B.  Jumabekova, Aigul K.  Timurbekova, Nurzhan Zh.  Muslimov, 
    Production Technology of Extrusive Poly-Cereal Food of High Degree of Readiness,
    Research Journal of Applied Sciences,
    Volume 11,Issue 3,
    2016,
    Pages 81-84,
    ISSN 1815-932x,
    rjasci.2016.81.84,
    (https://makhillpublications.co/view-article.php?doi=rjasci.2016.81.84)
    Abstract: As a result of the performed researches a method for manufacturing of a extruded poly-cereal
product was developed which firstly, reduces irrational power consumptions, ensures food products expansion
and improves nutritive quality by combining several types of coarse whole meals of grain crops; secondly,
supports starch modification and gelatinization, lowers the ratio of unassimilable compounds and content of
microorganisms in poly-cereal mixtures; thirdly, raises the degree of preparation of poly-cereal based food
products which significantly improves marketable and organoleptical properties of the quality.
    Keywords: blending;extrusion technology;Poly-cereal mixtures;mixing;extrusion;coarse whole meal