| dc.creator |
Gül, Hülya |
|
| dc.creator |
Mamayeva, Laura А. |
|
| dc.creator |
Toktabek, Aizhan А. |
|
| dc.date |
2023-11-18T00:00:00Z |
|
| dc.date.accessioned |
2024-08-26T12:05:34Z |
|
| dc.date.available |
2024-08-26T12:05:34Z |
|
| dc.identifier |
0abc0773-95f1-4512-ad21-1ba8a9eafd71 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/0abc0773-95f1-4512-ad21-1ba8a9eafd71/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/98688 |
|
| dc.description |
<p>This article shows the tendency of the complete decline in the quality of pasta products, identifies the causesof this problem and suggests ways to solve it. The results of our research allow us to conclude that the decrease in thequality of pasta products is connected with the transformation of state institutions in the field of technical regulation.Recently, one of the products included in the category of healthy nutrition - pasta products containing various vitaminsupplements - has been widely used. The production of food products with curative and preventive properties, thecomplex use of food raw materials, and the improvement of the quality, nutritional and biological value of theproduced products are important components of the "Concept of the State Policy of Nutrition of the People of theRepublic of Kazakhstan". Therefore, research on finding a solution to these tasks is important. Fertilization ofinexpensive food products, such as pasta, is an optimal solution due to the mass use of this product due to itsavailability. As a result, it is possible to prevent many different diseases and treat avitaminosis in pasta users.<br></p> |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Determination of the Quality and Safety of Pasta Products in the Enterprise |
|
| dc.type |
info:eu-repo/semantics/conferenceObject |
|