Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality

Ayana Serikbaeva, Bagimkul Tnymbaeva, Maryna Mardar, Nataliіa Tkachenko, Saniya Ibraimova, Raushangul Uazhanova

Open source

DOI: 10.15587/1729-4061.2021.237369
Published: 2021-08-30
Container: Eastern-European Journal of Enterprise Technologies
Publisher: Private Company Technology Center
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.15587/1729-4061.2021.237369,
  title = {Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality},
  author = {Ayana Serikbaeva and Bagimkul Tnymbaeva and Maryna Mardar and Nataliіa Tkachenko and Saniya Ibraimova and Raushangul Uazhanova},
  year = {2021},
  journal = {Eastern-European Journal of Enterprise Technologies},
  doi = {10.15587/1729-4061.2021.237369},
  url = {https://doi.org/10.15587/1729-4061.2021.237369}
}

RIS

TY  - JOUR
TI  - Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality
AU  - Ayana Serikbaeva
AU  - Bagimkul Tnymbaeva
AU  - Maryna Mardar
AU  - Nataliіa Tkachenko
AU  - Saniya Ibraimova
AU  - Raushangul Uazhanova
PY  - 2021
JO  - Eastern-European Journal of Enterprise Technologies
DO  - 10.15587/1729-4061.2021.237369
UR  - https://doi.org/10.15587/1729-4061.2021.237369
ER  -

APA

Serikbaeva, A., Tnymbaeva, B., Mardar, M., Tkachenko, N., Ibraimova, S., & Uazhanova, R. (2021). Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality. Eastern-European Journal of Enterprise Technologies. https://doi.org/10.15587/1729-4061.2021.237369

Source records

crossref · retrieved 2026-09-26T10:38:43.668Z