@article{MAKHILLRJAS20161139735,
    title = {Production Technology of Extrusive Poly-Cereal Food of High Degree of Readiness},
    journal = {Research Journal of Applied Sciences},
    volume = {11},
    number = {3},
    pages = {81-84},
    year = {2016},
    issn = {1815-932x},
    doi = {rjasci.2016.81.84},
    url = {https://makhillpublications.co/view-article.php?issn=1815-932x&doi=rjasci.2016.81.84},
    author = {Abdymanap A.,Gulnara B.,Aigul K. and},
    keywords = {blending,extrusion technology,Poly-cereal mixtures,mixing,extrusion,coarse whole meal},
    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.}
    }