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• https://doi.org/10.55956/ODGU9402

  MODELING THE OPTIMAL FORMULATION OF LOW-SALT MEAT CHIPS USING THE BOX–BEHNKEN METHOD

  • A.A. Kaysarova
  • A.U. Shyngysov
  • A.K. Sadibayev
  • M.B. Kenzhekhanova

  54-62

  2026-06-30

  Abstract views: 122 / PDF downloads: 96
• https://doi.org/10.55956/HPAH7835

  OPTIMIZATION OF BREAD FORMULATION WITH THE ADDITION OF MELON POWDER

  • А. Sadibayev
  • А. Вorankulova
  • А. Umirbekova
  • В. Soltybayeva
  • M. Yerzhanova
  • L. Alashbayeva

  122-129

  2025-12-30

  Abstract views: 181 / PDF downloads: 129
• 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/PAUA6927

  PROSPECTS FOR THE USE OF FLOUR FROM BOGARNAYA-56 WHEAT VARIETYIN BAKERY PRODUCTION

  • A. Umirbekova
  • A. Вorankulova
  • A. Sadibayev
  • S. Orynbaev
  • M. Yerzhanova
  • B. Soltybayeva
  • L. Alashbayeva

  82-92

  2025-06-30

  Abstract views: 293 / PDF downloads: 137
• https://doi.org/10.55956/SNMB4114

  STUDY OF THE PHYSICAL AND CHEMICAL COMPOSITION AND TECHNOLOGICAL PROPERTIES OF DOMESTIC WHEAT VARIETIES GROWN IN THE ZHAMBYL REGION

  • A. Вorankulova
  • A. Umirbekova
  • A. Sadibayev
  • L. Alashbayeva
  • B. Soltybayeva
  • M. Yerzhanova

  88-96

  2025-03-30

  Abstract views: 305 / PDF downloads: 133