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https://doi.org/10.55956/SGSP1925
INVESTIGATION OF PHYSICO-CHEMICAL AND ORGANOLEPTIC PARAMETERS OF FERMENTED MILK DRINKS MADE FROM SKIMMED GOAT'S MILK WITH THE ADDITION OF SPROUTED MILLET
Abstract views: 182
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PDF downloads: 84
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/LCYR5424
THE EFFECT OF MECHANICAL PROCESSING ON THE AMINO ACID AND VITAMIN COMPOSITION OF QUARK CHEESE PASTE WITH THE ADDITION OF VEGETABLE PUREES
Abstract views: 335
/ PDF downloads: 91
https://doi.org/10.55956/XXTR7517
DEVELOPMENT OF CHEMICAL TECHNOLOGIES FOR NEW BIODEGRADABLE HYDROGELS BASED ON CHITOSAN
Abstract views: 316
/ PDF downloads: 225
https://doi.org/10.55956/ZDPQ1834
STUDY OF THE INFLUENCE OF POLLEN ON THE QUALITY OF FERMENTED ICE CREAM
Abstract views: 294
/ PDF downloads: 233
https://doi.org/10.55956/NUOM5661
RESEARCH ON THE QUALITY AND SAFETY OF SMOKED SAUSAGE
Abstract views: 161
/ PDF downloads: 140
https://doi.org/10.55956/FWNG9038
OPTIMIZATION OF HEAT TREATMENT PARAMETERS FOR FRUIT AND BERRY DESSERTS BASED ON THE CRITERION OF ANTIOXIDANT ACTIVITY RETENTION
Abstract views: 55
/ PDF downloads: 41
https://doi.org/10.55956/LXUY8637
CHANGES IN THE CHEMICAL COMPOSITION OF DESHELLED CURRANT DURING PRODUCTION
Abstract views: 127
/ PDF downloads: 94
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/SNTV4002
ТАҒАМДЫҚ ТАЛШЫҚТАР ҚОСЫЛҒАН ЖАРТЫЛАЙ ЕТ ФАБРИКАТТАРЫНЫҢ ТҮС КӨРСЕТКІШТЕРІН АНЫҚТАУ
Abstract views: 124
/ PDF downloads: 111
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