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https://doi.org/10.55956/TOTX5114
COMPARATIVE EVALUATION OF SOFT WHEAT VARIETIES FOR THEIR APPLICATION IN HEALTHY NUTRITION PRODUCTS
Abstract views: 86
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PDF downloads: 84
https://doi.org/10.55956/MSTV4655
THE INFLUENCE OF THE DISPERSED COMPOSITION OF TRITICALE FLOUR ON ITS CHEMICAL PROPERTIES AND DOUGH RHEOLOGY
Abstract views: 290
/ PDF downloads: 188
https://doi.org/10.55956/TUUH3950
SCIENTIFIC BASIS OF GLUTEN-FREE BREAD WITH A LOW GLYCEMIC INDEX
Abstract views: 62
/ PDF downloads: 27
https://doi.org/10.55956/TKGW2792
EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIESOF STUFFED FISH PATTIES (FISH ZRAZY)
Abstract views: 237
/ PDF downloads: 107
https://doi.org/10.55956/RNQY1919
INNOVATIVE METHODS OF USING PROTEIN HYDROLYSATESIN THE PRODUCTION OF BOILED SAUSAGE
Abstract views: 286
/ PDF downloads: 155
https://doi.org/10.55956/MXFY1640
OPTIMIZATION OF PROTEIN HYDROLYSIS CONDITIONS TO INCREASE THE NUTRITIONAL AND FUNCTIONAL VALUE OF SAUSAGES
Abstract views: 153
/ PDF downloads: 116
https://doi.org/10.55956/QLBC8286
CALCULATION OF THE RECIPE OF GRAIN MIXTURE OF THE NATIONAL DRINK “ASHYMYK”
Abstract views: 166
/ PDF downloads: 0
https://doi.org/10.55956/QPRI2056
STUDY OF THE PHYSICAL AND CHEMICAL COMPOSITION OF COLOSTRUM OF SIMMENTAL COWS AS A RAW MATERIAL FOR FOOD PRODUCTION
Abstract views: 174
/ PDF downloads: 108
https://doi.org/10.55956/YJZR8529
COMPREHENSIVE ASSESSMENT OF THE EFFECT OF COMPOSITE ADDITIVES ON THE PHYSICOCHEMICAL QUALITY OF SEMI-SWEET BISCUITS
Abstract views: 61
/ PDF downloads: 41
https://doi.org/10.55956/ISBR1989
NUTRITIONAL AND BIOLOGICAL VALUE OF DRY CAMEL MILK
Abstract views: 154
/ PDF downloads: 81
https://doi.org/10.55956/PAUA6927
PROSPECTS FOR THE USE OF FLOUR FROM BOGARNAYA-56 WHEAT VARIETYIN BAKERY PRODUCTION
Abstract views: 243
/ PDF downloads: 89
https://doi.org/10.55956/TXSM4071
INFLUENCE OF POLLEN ON THE NUTRITIONAL VALUE OF SUGAR COOKIES
Abstract views: 132
/ PDF downloads: 106
https://doi.org/10.55956/JIQW8032
DEVELOPMENT OF A FUNCTIONAL SPORTS BAR BASED ON SPROUTED MILLET
Abstract views: 91
/ PDF downloads: 57
https://doi.org/10.55956/ZZIV9315
INVESTIGATION OF THE AMINO ACID AND FATTY ACID COMPOSITION OF SEMI-SMOKED SAUSAGE FROM A VEGETABLE MEAT SUBSTITUTE
Abstract views: 127
/ PDF downloads: 0
https://doi.org/10.55956/WCBQ8168
STANDARDIZATION CUTTING SCHEME AND GRADING OF VEAL
Abstract views: 81
/ PDF downloads: 50
https://doi.org/10.55956/TDCB4863
THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON AND CARROT POWDERS
Abstract views: 130
/ PDF downloads: 49
https://doi.org/10.55956/PMAZ3144
ASSESSMENT OF THE NUTRITIONAL AND TECHNOLOGICAL VALUE OF FISH CUTLETS WITH A PLANT ADDITIVE
Abstract views: 61
/ PDF downloads: 27
https://doi.org/10.55956/RISN9017
DEVELOPMENT OF DETOXIFYING NATIONAL DAIRY PRODUCTS
Abstract views: 83
/ PDF downloads: 172
https://doi.org/10.55956/SNMB4114
STUDY OF THE PHYSICAL AND CHEMICAL COMPOSITION AND TECHNOLOGICAL PROPERTIES OF DOMESTIC WHEAT VARIETIES GROWN IN THE ZHAMBYL REGION
Abstract views: 251
/ PDF downloads: 82
https://doi.org/10.55956/QCYL6055
RESEARCH ON THE PHYSICAL, CHEMICAL AND MICROBIOLOGICAL INDICATORS OF FORTIFIED SAUSAGE PRODUCTS
Abstract views: 57
/ PDF downloads: 24
https://doi.org/10.55956/DTNV4732
PROSPECTS FOR THE PRODUCTION OF DOMESTIC FEED FOR SERVICE PUPPIES
Abstract views: 315
/ PDF downloads: 60
https://doi.org/10.55956/QRKL8110
RESEARCH OF THE QUALITY OF CONFECTIONERY PRODUCTS OF LONG-TERM STORAGE FROM MELON CROPS
Abstract views: 211
/ PDF downloads: 104
https://doi.org/10.55956/RSRC8339
MEAT PRODUCTIVITY CHARACTERISTICS OF THE ALTAI RED SHEEP BREED IN THE XINJIANG REGION
Abstract views: 54
/ PDF downloads: 20
https://doi.org/10.55956/ZEKY9877
ANALYSIS AND QUALITY ASSESSMENT OF BEEF, BEEF BREEDS OF CATTLE IN KAZAKHSTAN
Abstract views: 213
/ PDF downloads: 61
https://doi.org/10.55956/UTID2654
OPTIMIZATION OF FEED COMPOSITION FOR SALMONID FISH ACCORDING TO NUTRITIONAL VALUE STANDARDS
Abstract views: 113
/ PDF downloads: 78
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