TY  - JOUR
T1  - Usage of Composite Flour in Pastry Products
AU - B. Ubekova, Sagynysh AU - Musaeva, Saltanat AU - R. Dautkanova, Dina AU - B. Dautkanov, Nurlan AU - K. Usembayeva, Zhibek 
JO  - Research Journal of Applied Sciences
VL  - 10
IS  - 2
SP  - 59
EP  - 62
PY  - 2015
DA  - 2001/08/19
SN  - 1815-932x
DO  - rjasci.2015.59.62
UR  - https://makhillpublications.co/view-article.php?doi=rjasci.2015.59.62
KW  - Composite flour
KW  -flour composition
KW  -nutritional value of ginger bread
KW  -aminoacid
KW  -minerals
AB  - The materials presented in the study are aimed to solve the problems of increased nutritional value of confectionery products through the use of composite flour. The results of research allows to determine the aminoacid, minerals and vitamin composition of the flour, nutritional value of ginger bread using composite flour.
ER  -