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• https://doi.org/10.55956/YLIQ3370

  OPTIMIZATION OF HEAT TREATMENT REGIMES FOR CANNED VEGETABLE SNACKS WITH A PREDICTABLE ANTIOXIDANT STATUS

  • N.Zh. Muslimov
  • K.K. Omarov
  • G.B. Dzhumabekova
  • A.R. Tuyakova
  • I.M. Zaurbekova

  101-128

  2026-09-30

  Abstract views: 53 / PDF downloads: 41
• https://doi.org/10.55956/FWNG9038

  OPTIMIZATION OF HEAT TREATMENT PARAMETERS FOR FRUIT AND BERRY DESSERTS BASED ON THE CRITERION OF ANTIOXIDANT ACTIVITY RETENTION

  • N.Zh. Muslimov
  • K.K. Omarov
  • G.B. Dzhumabekova
  • A.R. Tuyakova
  • I.M. Zaurbekova

  157-184

  2026-09-30

  Abstract views: 55 / PDF downloads: 41
• https://doi.org/10.55956/FNTM2635

  DISHES MADE FROM DRIED FRUITS

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

  76-83

  2024-12-30

  Abstract views: 143 / PDF downloads: 79
• https://doi.org/10.55956/GMBW3326

  DEVELOPMENT OF A DETOXIFYING POWDER BASED ON APPLE FIBER

  • D.A. Tlevlessova
  • S.T. Azimova
  • M.Zh. Kizatova
  • N.K. Akhmetova
  • F.A. Makhmudov

  106-112

  2025-12-30

  Abstract views: 175 / PDF downloads: 119
• 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: 201 / PDF downloads: 56
• 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: 253 / PDF downloads: 175