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• https://doi.org/10.55956/IVQS7676

  Optimization of yogurt formulation with quince additive and trehalose using Design of Experiments

  • Z.К. Imangaliyeva
  • F.T. Dikhanbayeva
  • G.N. Zhaksylykova
  • G.K. Kuzembayeva

  30-45

  2026-09-30

  Abstract views: 65 / PDF downloads: 46
• https://doi.org/10.55956/PMAZ3144

  ASSESSMENT OF THE NUTRITIONAL AND TECHNOLOGICAL VALUE OF FISH CUTLETS WITH A PLANT ADDITIVE

  • A.K. Smagulova
  • A.M. Tayeva
  • A.N. Yessengaziyeva
  • G.K. Kuzembayeva

  128-136

  2026-06-30

  Abstract views: 125 / PDF downloads: 73
• https://doi.org/10.55956/RNQY1919

  INNOVATIVE METHODS OF USING PROTEIN HYDROLYSATESIN THE PRODUCTION OF BOILED SAUSAGE

  • Y.M. Uzakov
  • A.N. Yessengaziyeva
  • M.O. Kozhakhiyeva
  • G.K. Kuzembayeva
  • M.А-A. Kaldarbekova
  • A.N. Tortay

  24-32

  2025-06-30

  Abstract views: 314 / PDF downloads: 197
• https://doi.org/10.55956/JIQW8032

  DEVELOPMENT OF A FUNCTIONAL SPORTS BAR BASED ON SPROUTED MILLET

  • K.T. Khassen
  • G.K. Kuzembayeva
  • K.K. Kuzembayev
  • D.A. Tlevlessova
  • A.N. Yessengaziyeva

  125-131

  2026-03-30

  Abstract views: 121 / PDF downloads: 105