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• https://doi.org/10.55956/LMXS9087

  TRENDS IN THE DEVELOPMENT OF THE CONFECTIONERY INDUSTRY AND THE EXPERIENCE OF USING SPROUTED GRAIN

  • N.K. Kokumbekova
  • G.Kh. Ospankulova
  • M.D. Kenzhekhodjayev
  • A.S. Borankulova

  194-205

  2026-09-30

  Abstract views: 59 / PDF downloads: 68
• https://doi.org/10.55956/QDLA7684

  COMPARATIVE ANALYSIS OF STRUCTURAL-MECHANICAL AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF ORGANIC AND NON-ORGANIC BEEF FOR SAUSAGE PRODUCTION

  • K. Makangali
  • G. Ospankulova
  • G. Tokysheva

  76-83

  2024-09-30

  Abstract views: 216 / PDF downloads: 77
• https://doi.org/10.55956/BBNG9944

  CHOICE OF DISINFECTION METHOD FOR TRITICALE GRAIN IN THE PROCESS OF SPROUT PRODUCTION

  • D.B. Toimbayeva
  • I.J. Temirova
  • A.B. Aldieva
  • B.K. Tarabaev
  • G.H. Ospankulova

  94-100

  2024-09-30

  Abstract views: 177 / PDF downloads: 94