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https://doi.org/10.55956/SLEL7322
DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL BAKERY PRODUCTS MADE FROM COMPOSITE FLOUR
Abstract views: 68
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PDF downloads: 50
https://doi.org/10.55956/MYPP3979
OPTIMIZATION OF THE RECIPE FOR THE SMOOTHIE “TALKAN-ULPEK”
Abstract views: 109
/ PDF downloads: 105
https://doi.org/10.55956/EHKF2564
IMPROVEMENT OF THE TECHNOLOGY OF FORTIFIED FRUIT AND VEGETABLE JUICES
Abstract views: 268
/ PDF downloads: 57
https://doi.org/10.55956/SPYE3356
THE RECIPE FOR THE PRODUCTION OF SAUSAGES ENRICHED WITH MILLET BRAN AND OATMEAL «TARY»
Abstract views: 383
/ PDF downloads: 209
https://doi.org/10.55956/LZHZ9319
IMPROVEMENT OF THE OPTIMAL RECIPE OF PASTA PRODUCTS ENRICHED WITH YOGURT POWDER AND STUDY OF THEIR STRUCTURAL PROPERTIES
Abstract views: 153
/ PDF downloads: 106
https://doi.org/10.55956/SPFA5770
EFFICIENCY OF ADDING FLAX SEED AND SPELT FLOUR TO THE RECIPE OF YEAST-FREE WHEAT BREAD
Abstract views: 317
/ PDF downloads: 149
https://doi.org/10.55956/QTIK2882
GOJI BERRIES AS A FUNCTIONAL ADDITIVE IN THE PRODUCTION OF SEMI-SMOKED SAUSAGES
Abstract views: 277
/ PDF downloads: 158
https://doi.org/10.55956/ODGU9402
MODELING THE OPTIMAL FORMULATION OF LOW-SALT MEAT CHIPS USING THE BOX–BEHNKEN METHOD
Abstract views: 122
/ PDF downloads: 96
https://doi.org/10.55956/NTHZ7458
OPTIMIZATION OF THE RECIPE FOR THE NATIONAL PRODUCT “TALKAN-ULPEK”
Abstract views: 276
/ PDF downloads: 160
https://doi.org/10.55956/IVQS7676
Optimization of yogurt formulation with quince additive and trehalose using Design of Experiments
Abstract views: 65
/ PDF downloads: 46
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/RMKX3054
OPTIMIZATION OF THE CUTTERING PROCESS IN THE PRODUCTION OF CANNED MEAT PRODUCTS FOR CHILDREN NUTRITION
Abstract views: 124
/ PDF downloads: 83
https://doi.org/10.55956/VQEL4538
THE TECHNOLOGY OF COOKING PASTA USING BEETROOT JUICE
Abstract views: 291
/ PDF downloads: 178
https://doi.org/10.55956/GVNN7425
МАТАНЫ КӨБІКТЕЛГЕН КЕШЕНДІ АППРЕТТЕРМЕН АППРЕТТЕУДІҢ ТИІМДІЛІГІН ЗЕРТТЕУ
Abstract views: 173
/ PDF downloads: 108
https://doi.org/10.55956/YUXY9855
OPTIMIZATION OF VITAMIN COMPOSITION IN CURD PRODUCTS
Abstract views: 133
/ PDF downloads: 102
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/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/IUOB6799
THE INFLUENCE OF FATTY PRODUCTS ON THE QUALITY OF KAZAKH TAPA-NAN
Abstract views: 124
/ PDF downloads: 71
https://doi.org/10.55956/TEDM8510
DRYING OF LIVESTOCK WASTE FOR PREPARATION OF POULTRY FEED
Abstract views: 192
/ PDF downloads: 71
https://doi.org/10.55956/XDVZ6529
DEVELOPMENT OF A TECHNOLOGY FOR THE PRODUCTION OF SWEET BAKERY PRODUCTS USING WHOLE WHEAT FLOUR
Abstract views: 69
/ PDF downloads: 49
https://doi.org/10.55956/QHLI8849
THE INFLUENCE OF MATCHA TEA ON THE ANTIOXIDANT ACTIVITY OF SPONGE CAKE SEMI-FINISHED PRODUCT
Abstract views: 253
/ PDF downloads: 175
https://doi.org/10.55956/
MATHEMATICAL MODEL FOR FOOD FORMULATION WITH MICROGREENS GROWN USING IOT IN VERTICAL FARMING
Abstract views: 203
/ PDF downloads: 105
https://doi.org/10.55956/GFMF6362
IMPROVEMENT OF THE TECHNOLOGY FOR PRODUCING FERMENTED MILK PRODUCTS ENRICHED WITH NATURAL OLEASTER FRUITS
Abstract views: 192
/ PDF downloads: 165
https://doi.org/10.55956/MXGY8556
INTEGRATED USE OF SECONDARY MILK RESOURCES
Abstract views: 184
/ PDF downloads: 93
https://doi.org/10.55956/YVZS4266
DEVELOPMENT OF CRACKER TECHNOLOGY USING WHOLE WHEAT FLOUR
Abstract views: 269
/ PDF downloads: 160
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