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• https://doi.org/10.55956/FNTM2635

  DISHES MADE FROM DRIED FRUITS

  • G.D. Shambulova
  • Zh.A. Nurseitova

  76-83

  2024-12-30

  Abstract views: 51 / PDF downloads: 7
• https://doi.org/10.55956/QHLI8849

  THE INFLUENCE OF MATCHA TEA ON THE ANTIOXIDANT ACTIVITY OF SPONGE CAKE SEMI-FINISHED PRODUCT

  • A.M. Saidov
  • D.A. Kalitka
  • V. Amanzhol
  • G.K. Yeseeva
  • Zh.E. Balguzhinova

  49-62

  2025-03-30

  Abstract views: 69 / PDF downloads: 34
• https://doi.org/10.55956/VQEL4538

  THE TECHNOLOGY OF COOKING PASTA USING BEETROOT JUICE

  • G.E. Aubakirova
  • N.A. Yerish
  • Ж.К. Бекмухамбетова
  • T.S. Tolemis

  112-120

  2025-03-30

  Abstract views: 71 / PDF downloads: 44
• https://doi.org/10.55956/DSEO2494

  THE TECHNOLOGY OF ORIENTAL FLATBREAD MADE FROM WHEAT FLOUR WITH 0.3 KG OF BRAN

  • G.E. Aubakirova
  • A.T. Bekbolatova
  • A.A. Kulpiyissova

  63-70

  2025-09-30

  Abstract views: 30 / PDF downloads: 16
• https://doi.org/10.55956/KRLM3763

  METHOD FOR PRODUCING FERMENTED MILK DESSERT BASED ON GOAT MILK

  • O.K. Zarifulina
  • E.A. Moliboga
  • M.A. Shadrin
  • K.M. Vaisov

  129-134

  2024-12-30

  Abstract views: 65 / PDF downloads: 5