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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/TKGW2792

  EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIESOF STUFFED FISH PATTIES (FISH ZRAZY)

  • A.K. Smagulova
  • A.M. Tayeva
  • A.N. Yesengaziyeva
  • Zh.K. Imangaliyeva

  46-53

  2025-06-30

  Abstract views: 277 / PDF downloads: 157
• 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

  • M.K. Alimardanova
  • Zh.K. Imangaliyeva

  25-33

  2024-12-30

  Abstract views: 335 / PDF downloads: 91
• https://doi.org/10.55956/BAKH2842

  EVALUATION OF THE BIOLOGICAL VALUE OF YOGURTS MADE FROM A MIXTURE OF PLANT-BASED AND COW’S MILK

  • A.B. Tapalova
  • T.Ch. Tultabaeva
  • Zh.K. Imangaliyeva
  • E.G. Omirzak

  156-166

  2025-03-30

  Abstract views: 214 / PDF downloads: 172