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https://doi.org/10.55956/TOTX5114
COMPARATIVE EVALUATION OF SOFT WHEAT VARIETIES FOR THEIR APPLICATION IN HEALTHY NUTRITION PRODUCTS
Abstract views: 127
/ 
PDF downloads: 137
https://doi.org/10.55956/MXFY1640
OPTIMIZATION OF PROTEIN HYDROLYSIS CONDITIONS TO INCREASE THE NUTRITIONAL AND FUNCTIONAL VALUE OF SAUSAGES
Abstract views: 184
/ PDF downloads: 140
https://doi.org/10.55956/RKHS1655
DEVELOPMENT OF A FUNCTIONAL CEREAL BAR FORMULATION USING THE TRADITIONAL KAZAKH FOOD CONCENTRATE MAISOK
Abstract views: 54
/ PDF downloads: 51
https://doi.org/10.55956/MSTV4655
THE INFLUENCE OF THE DISPERSED COMPOSITION OF TRITICALE FLOUR ON ITS CHEMICAL PROPERTIES AND DOUGH RHEOLOGY
Abstract views: 324
/ PDF downloads: 238
https://doi.org/10.55956/TUUH3950
SCIENTIFIC BASIS OF GLUTEN-FREE BREAD WITH A LOW GLYCEMIC INDEX
Abstract views: 126
/ PDF downloads: 77
https://doi.org/10.55956/TKGW2792
EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIESOF STUFFED FISH PATTIES (FISH ZRAZY)
Abstract views: 277
/ PDF downloads: 157
https://doi.org/10.55956/RNQY1919
INNOVATIVE METHODS OF USING PROTEIN HYDROLYSATESIN THE PRODUCTION OF BOILED SAUSAGE
Abstract views: 314
/ PDF downloads: 197
https://doi.org/10.55956/QRKL8110
RESEARCH OF THE QUALITY OF CONFECTIONERY PRODUCTS OF LONG-TERM STORAGE FROM MELON CROPS
Abstract views: 252
/ PDF downloads: 158
https://doi.org/10.55956/RSRC8339
MEAT PRODUCTIVITY CHARACTERISTICS OF THE ALTAI RED SHEEP BREED IN THE XINJIANG REGION
Abstract views: 114
/ PDF downloads: 58
https://doi.org/10.55956/ZEKY9877
ANALYSIS AND QUALITY ASSESSMENT OF BEEF, BEEF BREEDS OF CATTLE IN KAZAKHSTAN
Abstract views: 255
/ PDF downloads: 92
https://doi.org/10.55956/UTID2654
OPTIMIZATION OF FEED COMPOSITION FOR SALMONID FISH ACCORDING TO NUTRITIONAL VALUE STANDARDS
Abstract views: 151
/ PDF downloads: 146
https://doi.org/10.55956/CMHY8367
INVESTIGATION OF THE EFFECT OF PASTEURIZATION REGIMES ON MIXED MILK MIXTURES
Abstract views: 116
/ PDF downloads: 73
https://doi.org/10.55956/QLBC8286
CALCULATION OF THE RECIPE OF GRAIN MIXTURE OF THE NATIONAL DRINK “ASHYMYK”
Abstract views: 209
/ PDF downloads: 0
https://doi.org/10.55956/QPRI2056
STUDY OF THE PHYSICAL AND CHEMICAL COMPOSITION OF COLOSTRUM OF SIMMENTAL COWS AS A RAW MATERIAL FOR FOOD PRODUCTION
Abstract views: 222
/ PDF downloads: 140
https://doi.org/10.55956/YJZR8529
COMPREHENSIVE ASSESSMENT OF THE EFFECT OF COMPOSITE ADDITIVES ON THE PHYSICOCHEMICAL QUALITY OF SEMI-SWEET BISCUITS
Abstract views: 129
/ PDF downloads: 91
https://doi.org/10.55956/ISBR1989
NUTRITIONAL AND BIOLOGICAL VALUE OF DRY CAMEL MILK
Abstract views: 193
/ PDF downloads: 102
https://doi.org/10.55956/BIEB7792
EXTRUDED AND PELLETED FEEDS: CHEMICAL COMPOSITION, AMINO ACIDS, AND COMPLIANCE WITH STANDARDS
Abstract views: 63
/ PDF downloads: 57
https://doi.org/10.55956/PAUA6927
PROSPECTS FOR THE USE OF FLOUR FROM BOGARNAYA-56 WHEAT VARIETYIN BAKERY PRODUCTION
Abstract views: 293
/ PDF downloads: 137
https://doi.org/10.55956/TXSM4071
INFLUENCE OF POLLEN ON THE NUTRITIONAL VALUE OF SUGAR COOKIES
Abstract views: 183
/ PDF downloads: 142
https://doi.org/10.55956/JIQW8032
DEVELOPMENT OF A FUNCTIONAL SPORTS BAR BASED ON SPROUTED MILLET
Abstract views: 121
/ PDF downloads: 105
https://doi.org/10.55956/ZZIV9315
INVESTIGATION OF THE AMINO ACID AND FATTY ACID COMPOSITION OF SEMI-SMOKED SAUSAGE FROM A VEGETABLE MEAT SUBSTITUTE
Abstract views: 153
/ PDF downloads: 0
https://doi.org/10.55956/WCBQ8168
STANDARDIZATION CUTTING SCHEME AND GRADING OF VEAL
Abstract views: 113
/ PDF downloads: 76
https://doi.org/10.55956/TDCB4863
THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON AND CARROT POWDERS
Abstract views: 151
/ PDF downloads: 81
https://doi.org/10.55956/PMAZ3144
ASSESSMENT OF THE NUTRITIONAL AND TECHNOLOGICAL VALUE OF FISH CUTLETS WITH A PLANT ADDITIVE
Abstract views: 125
/ PDF downloads: 73
https://doi.org/10.55956/RISN9017
DEVELOPMENT OF DETOXIFYING NATIONAL DAIRY PRODUCTS
Abstract views: 121
/ PDF downloads: 213
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