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• https://doi.org/10.55956/UEQX1364

  IMPROVING THE TECHNOLOGY OF DAIRY PRODUCTS BASED ON THE APPLICATION OF BIOLOGICALLY ACTIVE COMPONENTS

  • K.K. Makangali
  • T.Ch. Tultabayeva
  • G.N. Zhakupova
  • A.T. Sagandyk
  • A.H. Muldasheva
  • A.T. Akhmetzhanova

  41-48

  2024-12-30

  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

  • T.Ch. Tultabayeva
  • G.N. Zhakupova
  • K.K. Makangali
  • A.T. Sagandyk
  • A.H. Muldasheva
  • A.T. Akhmetzhanova

  54-63

  2024-06-30

  Abstract views: 222 / PDF downloads: 140
• https://doi.org/10.55956/EGFB2436

  EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK SAUCE WITH THE ADDITION OF FUNCTIONAL INGREDIENTS

  • B.M. Khamitova
  • M. Turlibek
  • I.R. Sadyrbaeva

  18-26

  2025-09-30

  Abstract views: 267 / PDF downloads: 166