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https://doi.org/10.55956/BYMR9511
IMPROVEMENT OF THE RECIPE FOR A DECORATIVE CREAM USING OLEOGEL AS A SUBSTITUTE FOR SOLID FAT
Abstract views: 305
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PDF downloads: 207
https://doi.org/10.55956/GRQA4117
IDENTIFICATION OF LACTIC ACID BACTERIA AND YEAST FROM SHUBAT
Abstract views: 187
/ PDF downloads: 65
https://doi.org/10.55956/YUXY9855
OPTIMIZATION OF VITAMIN COMPOSITION IN CURD PRODUCTS
Abstract views: 133
/ PDF downloads: 102
https://doi.org/10.55956/FNTM2635
DISHES MADE FROM DRIED FRUITS
Abstract views: 143
/ PDF downloads: 79
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/UEQX1364
IMPROVING THE TECHNOLOGY OF DAIRY PRODUCTS BASED ON THE APPLICATION OF BIOLOGICALLY ACTIVE COMPONENTS
Abstract views: 166
/ PDF downloads: 0
https://doi.org/10.55956/XPGT9999
ENRICHMENT OF FERMENTED MILK PRODUCTS WITH IODINE FOR THE PURPOSES OF PREVENTION AND TREATMENT OF IODINE DEFICIENCY
Abstract views: 185
/ PDF downloads: 125
https://doi.org/10.55956/SIMD8398
STUDY ON THE COMPOSITION OF PRODUCTS FORMED DURING THE PYROLYSIS OF WASTE MOTOR OILS UNDER THE INFLUENCE OF TEMPERATURE
Abstract views: 103
/ PDF downloads: 103
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/DSEO2494
THE TECHNOLOGY OF ORIENTAL FLATBREAD MADE FROM WHEAT FLOUR WITH 0.3 KG OF BRAN
Abstract views: 365
/ PDF downloads: 220
https://doi.org/10.55956/TBXI9253
ERGONOMIC ASSESSMENT OF THE STATIC CONFORMITY OF GARMENTS
Abstract views: 253
/ PDF downloads: 130
https://doi.org/10.55956/QDKH5532
ANALYSIS OF THE IMPACT OF COMPONENT COMPOSITION ON THE TECHNOLOGICAL PROPERTIES OF FLOUR-BASED CONFECTIONERY PRODUCTS
Abstract views: 126
/ PDF downloads: 124
https://doi.org/10.55956/XKZJ7005
INFLUENCE OF VARIOUS STARTER CULTURES ON THE DYNAMICS OF FERMENTATION, MICROBIOLOGICAL ACTIVITY AND MOISTURE-HOLDING CAPACITY OF SEMI-SMOKED SAUSAGE PRODUCTS
Abstract views: 69
/ PDF downloads: 58
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/INHM2825
IMPROVING THE NUTRITIONAL VALUE OF PASTA WITH THE ADDITION OF ORDINARY ROSEHIP
Abstract views: 165
/ PDF downloads: 82
https://doi.org/10.55956/EJVR4716
DETERMINATION OF THE ACID NUMBER OF FAIRED MILK DRINK
Abstract views: 251
/ PDF downloads: 119
https://doi.org/10.55956/OCMW1605
ANALYSIS OF THE COMPOSITIOHAL STRUCTURE OF ETHNIC-STYLE ACCESSORY DESIGN IN FASHION INDUSTRY PRODUCTS
Abstract views: 123
/ PDF downloads: 67
https://doi.org/10.55956/RGFY6825
CORN GERM BASED MEAT-PLANT CANNED PRODUCT WITH A HIGH NUTRITIONAL VALUE
Abstract views: 144
/ PDF downloads: 129
https://doi.org/10.55956/GJDU7225
DEVELOPMENT OF COMPOSITIONS OF COMPOSITE BINDERS AND PRODUCTS ON ITS BASIS USING ASH FROM EKIBASTUZ THERMAL POWER PLANT
Abstract views: 248
/ PDF downloads: 55
https://doi.org/10.55956/PMGM3862
PRODUCTION AND PROCESSING OF SOYBEANS IN KAZAKHSTAN
Abstract views: 329
/ PDF downloads: 225
https://doi.org/10.55956/GMBW3326
DEVELOPMENT OF A DETOXIFYING POWDER BASED ON APPLE FIBER
Abstract views: 175
/ PDF downloads: 119
https://doi.org/10.55956/XGLP1394
JUSTIFICATION OF MELON PRODUCT DRYING METHODS
Abstract views: 266
/ PDF downloads: 184
https://doi.org/10.55956/QDLA7684
COMPARATIVE ANALYSIS OF STRUCTURAL-MECHANICAL AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF ORGANIC AND NON-ORGANIC BEEF FOR SAUSAGE PRODUCTION
Abstract views: 216
/ PDF downloads: 77
https://doi.org/10.55956/SLEL7322
DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL BAKERY PRODUCTS MADE FROM COMPOSITE FLOUR
Abstract views: 68
/ PDF downloads: 50
https://doi.org/10.55956/NHAF9017
CALCULATION OF DAILY FUEL CONSUMPTION FROM THE FUEL TANK AND ITS IMPACT ON THE ENVIRONMENT
Abstract views: 165
/ PDF downloads: 103
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