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• https://doi.org/10.55956/QHLI8849

  THE INFLUENCE OF MATCHA TEA ON THE ANTIOXIDANT ACTIVITY OF SPONGE CAKE SEMI-FINISHED PRODUCT

  • A.M. Saidov
  • D.A. Kalitka
  • V. Amanzhol
  • G.K. Yeseeva
  • Zh.E. Balguzhinova

  49-62

  2025-03-30

  Abstract views: 253 / PDF downloads: 175
• https://doi.org/10.55956/

  MATHEMATICAL MODEL FOR FOOD FORMULATION WITH MICROGREENS GROWN USING IOT IN VERTICAL FARMING

  • A. Shoman
  • K. Makangali

  140-146

  2024-12-30

  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

  • А.К. Мustafayeva
  • B. Kаlemshariv
  • М.Т. Мursalykova
  • S.A. Kardenov
  • G.J. Sharikbayeva
  • J.B. Birzhanova

  9-19

  2025-12-30

  Abstract views: 192 / PDF downloads: 165
• https://doi.org/10.55956/MXGY8556

  INTEGRATED USE OF SECONDARY MILK RESOURCES

  • Sh.B. Baizhanova
  • Z.K. Konarbayeva
  • Zh.B. Kaldybekova

  84-95

  2024-12-30

  Abstract views: 184 / PDF downloads: 93