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https://doi.org/10.55956/VMBN7659
THE INFLUENCE OF PRE-TREATMENT OF BREWING SPENT GRAIN ON FERMENTATION PARAMETERS AND HYDROGEN PRODUCTION
- D. Tlevlessova
- B. Bolkenov
- R. Bekbayeva
- K. Bekbayev
- A. Daniyarova
116-127

2025-09-30
Abstract views: 331 / PDF downloads: 232
https://doi.org/10.55956/UIRB7141
RESEARCH OF THE QUALITY OF SWEET PRODUCTS BASED ON WATERMELON PULP
- D.A. Tlevlessova
- E.A. Petrenko
- L.L. Ginoyan
- N.T. Abraimov
- B.S. Sansyzbaev
140-150

2024-09-30
Abstract views: 176 / PDF downloads: 67
https://doi.org/10.55956/DTNV4732
PROSPECTS FOR THE PRODUCTION OF DOMESTIC FEED FOR SERVICE PUPPIES
- M.M. Patsayev
- A.B. Ospanov
- N.N. Yanvareva
- V.I. Sidorova
- M.Zh. Bektursunova
103-115

2024-12-30
Abstract views: 353 / PDF downloads: 125
https://doi.org/10.55956/SPYE3356
THE RECIPE FOR THE PRODUCTION OF SAUSAGES ENRICHED WITH MILLET BRAN AND OATMEAL «TARY»
- K.Zh. Bazarbaeva
- A.D. Pulatova
- K.M. Kozhamsugirov
- S. Altayuly
- G.M. Salkhozhaуeva
9-23

2025-06-30
Abstract views: 383 / PDF downloads: 209
https://doi.org/10.55956/NUWB9743
STUDY OF THE TECHNOLOGY FOR PRODUCING NATIONAL BAKERY PRODUCTS WITH MELON POWDER
- M. Yerzhanova
- B. Soltybayeva
- A. Sadibayev
- A. Вorankulova
- A. Umirbekova
- L. Alashbayeva
82-90

2025-09-30
Abstract views: 302 / PDF downloads: 240
https://doi.org/10.55956/OQFC2076
STUDY OF CHEMICAL TECHNOLOGY FOR THE PRODUCTION OF HIGH-SWELLING POLYMER HYDROGELS (HSPH)
- A. Azimov
- A.A. Bolysbek
- G.M. Iztleuov
- Sh.D. Shirinov
241-250

2025-03-30
Abstract views: 228 / PDF downloads: 177
https://doi.org/10.55956/GAOH8325
RHEOLOGICAL MECHANICAL MODEL OF MEAT AND BONE MINCED MEAT
- A.A. Ospanov
- N.Zh. Muslimov
- A.K. Timurbekova
- A.T. Almaganbetova
155-165

2024-12-30
Abstract views: 317 / PDF downloads: 58
https://doi.org/10.55956/XKGK4405
DEVELOPMENT OF SAFE TECHNOLOGY FOR MEAT PRODUCTS MADE ON THE BASIS OF COMPOSITE ADDITIVES
- Z.T. Nurseytova
- G.Zh. Nurynbetova
- B.Zh. Muldabekova
- S.N. Myrzaly
- M.A. Yakiyayeva
75-81

2025-06-30
Abstract views: 275 / PDF downloads: 186
https://doi.org/10.55956/XGLP1394
JUSTIFICATION OF MELON PRODUCT DRYING METHODS
- N.A. Umbetaliev
- G.K. Kuzembaeva
- K.K. Kuzembaev
- M. Makhanov
33-45

2025-06-30
Abstract views: 266 / PDF downloads: 184
https://doi.org/10.55956/NVHF2887
DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL BEVERAGES FROM GERMINATED GRAIN
- A.A. Moldakarimov
- A.I. Iztayev
- N.Zh. Muslimov
- S.V. Shakhov
- M.D. Kenzhekhodzhayev
98-105

2026-06-30
Abstract views: 108 / PDF downloads: 61
https://doi.org/10.55956/BIEB7792
EXTRUDED AND PELLETED FEEDS: CHEMICAL COMPOSITION, AMINO ACIDS, AND COMPLIANCE WITH STANDARDS
- N.B. Issemberdiyeva
- L.A. Kaimbayeva
- N.E. Myrzabaeva
- S.A. Ashimov
- K.K. Ashimova
9-20

2026-09-30
Abstract views: 63 / PDF downloads: 57
https://doi.org/10.55956/SFNB1737
STUDY OF THE STRENGTH PROPERTIES OF LEATHER OBTAINED FROM SHEEPSKIN DYED WITH PLANT-BASED EXTRACTS
- G.A. Nayetova
- B. Abzalbekuly
- K.D. Kozhabergenova
- M.D.Mels
206-215

2026-03-30
Abstract views: 166 / PDF downloads: 112
https://doi.org/10.55956/SLEL7322
DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL BAKERY PRODUCTS MADE FROM COMPOSITE FLOUR
- L.Zh. Alashbayeva
- M.A. Yakiyayeva
136-143

2026-09-30
Abstract views: 68 / PDF downloads: 50
https://doi.org/10.55956/DIMI6661
DEVELOPMENT OF BAKERY PRODUCTS TECHNOLOGY WITH THE USE OF CASSAVA FLOUR
- N.V. Ivannikova
- О.Н. Антимонова
23-29

2024-06-30
Abstract views: 172 / PDF downloads: 140
https://doi.org/10.55956/XZZA8332
THERMODYNAMIC AND KINETIC PARAMETERS OF THE DEVELOPMENT OF TECHNOLOGY FOR PRODUCING COMPLEX MINERAL FERTILIZERS WITH AGROCHEMICAL PROPERTIES USING HYDROGEL
- A.A. Bolysbek
- A. Azimov
- G.M. Iztleuov
- Sh.D. Shirinov
- R.Zh. Omirova
253-268

2024-12-30
Abstract views: 372 / PDF downloads: 83
https://doi.org/10.55956/DNKG6904
DEVELOPMENT OF FUNCTIONAL DRINKS TECHNOLOGY FROM SPROUTED GRAIN
- A.M. Kainarbek
- A.S. Borankulova
93-100

2025-06-30
Abstract views: 275 / PDF downloads: 130
https://doi.org/10.55956/LBZD5224
INVESTIGATION OF STRUCTURAL TRANSFORMATION OF REGENERATED COTTON VIA IR SPECTROSCOPY AS A TOOL FOR ASSESSING CIRCULAR TEXTILE RESOURCE UTILIZATION
- Zh.A. Maikybekova
- R.Sh. Mirzamuratova
- D.B. Xudayberdiyeva
- B.I. Umralieva
239-253

2026-09-30
Abstract views: 73 / PDF downloads: 49
https://doi.org/10.55956/PGAZ8345
METHOD OF DEVELOPING A THREE-LEVEL STRUCTURE OF THE OPTIMAL CONTROL SYSTEM FOR THE PRODUCTION OF PHOSPHORIC ANHYDRIDE (P2O5)
- W. Wójcik
468-474

2024-12-30
Abstract views: 198 / PDF downloads: 0
https://doi.org/10.55956/ZCCL4005
APPLICATION OF HACCP PRINCIPLES TO ENSURE QUALITY AND SAFETY IN THE PRODUCTION OF SPICE AND FLAVOUR COMPOSITIONS BASED ON BIOLOGICALLY ACTIVE SUBSTANCES OF PLANT RAW MATERIALS
- A.N. Serikbayeva
- A. Muratkhankyzy
- M.B. Aliyeva
- S.E. Ibraimova
- D. Abdikhanova
- G.Sh. Dzhumabekova
147-154

2024-12-30
Abstract views: 248 / PDF downloads: 94
https://doi.org/10.55956/UHBJ9355
STUDY OF MICROFLORA OF CANNED VEGETABLES WITH DIFFERENT CEREALS
- L.K. Sengirbekova
- L.S. Syzdykova
- A.N. Serikbaeva
- G.Sh. Dzhumabekova
64-72

2024-06-30
Abstract views: 205 / PDF downloads: 150
https://doi.org/10.55956/GABL8998
STUDY OF THE USE OF GERMINATED LENTIL FLOUR IN BREAD PRODUCTION TECHNOLOGY
- A. Umirbekova
- A. Мynbayeva
- I. Smetanska
- A. Вorankulova
- A. Sarshayeva
- A. Nurmakhan
107-115

2025-09-30
Abstract views: 328 / PDF downloads: 262
https://doi.org/10.55956/XWHV9151
CALCULATION OF ADSORPTION APPARATUSES WITH A LAYER OF EXPANDED SUBSTANCES
- Z.S. Bakhram
- O.P. Bayisbay
- A.M. Azimov
- N.T. Seitkhanov
- A.M. Brener
- V.N. Pecherskiy
272-283

2024-06-30
Abstract views: 191 / PDF downloads: 86
https://doi.org/10.55956/MBYE7928
DETERMINATION OF THE COLORIMETRIC CHARACTERISTICS OF FOOTWEAR LEATHER TREATED WITH PLANT EXTRACTS
- M. Mels
- L. Sarttarova
- B. Abzalbekuly
- B.O. Bitlisli
268-275

2026-09-30
Abstract views: 61 / PDF downloads: 49
https://doi.org/10.55956/ZTFR4785
METHOD OF DRYING FRUITS AND BERRIES UNDER EFFICIENT CONDITIONS USING GAS DRYING EQUIPMENT
- Sh. Duissebayev
- M.I. Satayev
- A. Azimov
- Zh. Ashirbayev
- N. Alexeyeva
- Z. Shakiryanova
71-81

2025-09-30
Abstract views: 344 / PDF downloads: 273
https://doi.org/10.55956/GUXT6653
COMPARATIVE ANALYSIS OF THE COMPONENT COMPOSITION AND CONTENT OF SULFUR-CONTAINING COMPOUNDS IN NATURAL GAS FROM THE AMANGELDY AND ANABAY FIELDS (BASED ON DATA FROM 2024–2025)
- Kh.R. Sadiyeva
- E.S. Bakhyt
- N.D. Markhabatov
- M.S. Shalov
493-498

2026-09-30
Abstract views: 61 / PDF downloads: 42

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THE INFLUENCE OF PRE-TREATMENT OF BREWING SPENT GRAIN ON FERMENTATION PARAMETERS AND HYDROGEN PRODUCTION

RESEARCH OF THE QUALITY OF SWEET PRODUCTS BASED ON WATERMELON PULP

PROSPECTS FOR THE PRODUCTION OF DOMESTIC FEED FOR SERVICE PUPPIES

THE RECIPE FOR THE PRODUCTION OF SAUSAGES ENRICHED WITH MILLET BRAN AND OATMEAL «TARY»

STUDY OF THE TECHNOLOGY FOR PRODUCING NATIONAL BAKERY PRODUCTS WITH MELON POWDER

STUDY OF CHEMICAL TECHNOLOGY FOR THE PRODUCTION OF HIGH-SWELLING POLYMER HYDROGELS (HSPH)

RHEOLOGICAL MECHANICAL MODEL OF MEAT AND BONE MINCED MEAT

DEVELOPMENT OF SAFE TECHNOLOGY FOR MEAT PRODUCTS MADE ON THE BASIS OF COMPOSITE ADDITIVES

JUSTIFICATION OF MELON PRODUCT DRYING METHODS

DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL BEVERAGES FROM GERMINATED GRAIN

EXTRUDED AND PELLETED FEEDS: CHEMICAL COMPOSITION, AMINO ACIDS, AND COMPLIANCE WITH STANDARDS

STUDY OF THE STRENGTH PROPERTIES OF LEATHER OBTAINED FROM SHEEPSKIN DYED WITH PLANT-BASED EXTRACTS

DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL BAKERY PRODUCTS MADE FROM COMPOSITE FLOUR

DEVELOPMENT OF BAKERY PRODUCTS TECHNOLOGY WITH THE USE OF CASSAVA FLOUR

THERMODYNAMIC AND KINETIC PARAMETERS OF THE DEVELOPMENT OF TECHNOLOGY FOR PRODUCING COMPLEX MINERAL FERTILIZERS WITH AGROCHEMICAL PROPERTIES USING HYDROGEL

DEVELOPMENT OF FUNCTIONAL DRINKS TECHNOLOGY FROM SPROUTED GRAIN

INVESTIGATION OF STRUCTURAL TRANSFORMATION OF REGENERATED COTTON VIA IR SPECTROSCOPY AS A TOOL FOR ASSESSING CIRCULAR TEXTILE RESOURCE UTILIZATION

METHOD OF DEVELOPING A THREE-LEVEL STRUCTURE OF THE OPTIMAL CONTROL SYSTEM FOR THE PRODUCTION OF PHOSPHORIC ANHYDRIDE (P2O5)

APPLICATION OF HACCP PRINCIPLES TO ENSURE QUALITY AND SAFETY IN THE PRODUCTION OF SPICE AND FLAVOUR COMPOSITIONS BASED ON BIOLOGICALLY ACTIVE SUBSTANCES OF PLANT RAW MATERIALS

STUDY OF MICROFLORA OF CANNED VEGETABLES WITH DIFFERENT CEREALS

STUDY OF THE USE OF GERMINATED LENTIL FLOUR IN BREAD PRODUCTION TECHNOLOGY

CALCULATION OF ADSORPTION APPARATUSES WITH A LAYER OF EXPANDED SUBSTANCES

DETERMINATION OF THE COLORIMETRIC CHARACTERISTICS OF FOOTWEAR LEATHER TREATED WITH PLANT EXTRACTS

METHOD OF DRYING FRUITS AND BERRIES UNDER EFFICIENT CONDITIONS USING GAS DRYING EQUIPMENT

COMPARATIVE ANALYSIS OF THE COMPONENT COMPOSITION AND CONTENT OF SULFUR-CONTAINING COMPOUNDS IN NATURAL GAS FROM THE AMANGELDY AND ANABAY FIELDS (BASED ON DATA FROM 2024–2025)

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