Search

Search Results

• https://doi.org/10.55956/XKZJ7005

  INFLUENCE OF VARIOUS STARTER CULTURES ON THE DYNAMICS OF FERMENTATION, MICROBIOLOGICAL ACTIVITY AND MOISTURE-HOLDING CAPACITY OF SEMI-SMOKED SAUSAGE PRODUCTS

  • М. Iliyaskyzy
  • L.A. Kaimbaeva
  • E.M. Imanova
  • А.R. Asenov
  • Y.М. Seisembay

  59-70

  2026-09-30

  Abstract views: 69 / PDF downloads: 58
• https://doi.org/10.55956/GRQA4117

  IDENTIFICATION OF LACTIC ACID BACTERIA AND YEAST FROM SHUBAT

  • A.Zh. Orazov
  • A.S. Zhumagalieva
  • Zh.Zh. Koishieva
  • L.A. Nadtochii

  128-139

  2024-09-30

  Abstract views: 187 / PDF downloads: 65
• https://doi.org/10.55956/WNTK3793

  PRODUCTION OF ANTISEPTIC BORIC ACID

  • I. Elyazov

  251-254

  2025-03-30

  Abstract views: 194 / PDF downloads: 217
• https://doi.org/10.55956/QQXT6666

  EFFECT OF MOLECULAR HYDROGEN ON THE QUALITY AND STABILITY OF COTTAGE CHEESE CURD WITH ENCAPSULATED BIOACTIVE ADDITIVE

  • А.M. Muratbayev
  • K.S. Bekbayev
  • B. Kalemshariv
  • A.A. Melissova
  • A.D. Daiyrbekova

  144-156

  2026-09-30

  Abstract views: 71 / PDF downloads: 47
• https://doi.org/10.55956/ZDPQ1834

  STUDY OF THE INFLUENCE OF POLLEN ON THE QUALITY OF FERMENTED ICE CREAM

  • A. Orazov
  • L. Nadtochii

  27-37

  2025-09-30

  Abstract views: 294 / PDF downloads: 233
• https://doi.org/10.55956/BBNG9944

  CHOICE OF DISINFECTION METHOD FOR TRITICALE GRAIN IN THE PROCESS OF SPROUT PRODUCTION

  • D.B. Toimbayeva
  • I.J. Temirova
  • A.B. Aldieva
  • B.K. Tarabaev
  • G.H. Ospankulova

  94-100

  2024-09-30

  Abstract views: 177 / PDF downloads: 94
• https://doi.org/10.55956/SPFA5770

  EFFICIENCY OF ADDING FLAX SEED AND SPELT FLOUR TO THE RECIPE OF YEAST-FREE WHEAT BREAD

  • A.M. Abish
  • M.P. Bayysbaevа

  17-24

  2025-03-30

  Abstract views: 317 / PDF downloads: 149