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• https://doi.org/10.55956/GYME4749

  INFLUENCE OF COMBING SPEED ON QUALITY INDICATORS OF YARN

  • A.A. Yeshzhanov
  • G.K. Murzabayeva
  • S.T. Tojimirzaev
  • R.T. Kaldybaev
  • B. Abzalbekuly
  • A.A. Batyrkulova

  327-337

  2025-06-30

  Abstract views: 20 / PDF downloads: 2
• https://doi.org/10.55956/SPYE3356

  THE RECIPE FOR THE PRODUCTION OF SAUSAGES ENRICHED WITH MILLET BRAN AND OATMEAL «TARY»

  • K.Zh. Bazarbaeva
  • A.D. Pulatova
  • K.M. Kozhamsugirov
  • S. Altayuly
  • G.M. Salkhozhaуeva

  9-23

  2025-06-30

  Abstract views: 165 / PDF downloads: 70
• https://doi.org/10.55956/TZGK4125

  STUDYING THE PROPERTIES OF CHROME EXTRACT OBTAINED FROM DIRECT TANNING COMPOSITION

  • D.K. Rakhmetbay
  • M.Sh. Dzhunisbekov
  • M.Sh. Shardarbek
  • T.J. Kodirov

  343-347

  2024-12-30

  Abstract views: 82 / PDF downloads: 7
• https://doi.org/10.55956/DUQG2488

  DETERMINATION OF QUALITY INDICATORS OF TEXTILE FABRICS

  • R.T. Kauymbaev
  • M.Sh. Shardarbek

  415422

  2024-12-30

  Abstract views: 52 / PDF downloads: 17
• https://doi.org/10.55956/EPZI3482

  INVESTIGATION OF THE EFFECT OF ACTIVE WATER ON FLOUR CONFECTIONERY PRODUCTS

  • M.N. Mamyraev
  • A.I. Iztaev
  • M.D. Kenzhekhodzhaev
  • G.O. Magomedov
  • M.A. Yakiyaeva
  • E.B. Askarbekov

  116-128

  2024-12-30

  Abstract views: 198 / PDF downloads: 10
• https://doi.org/10.55956/QLBC8286

  CALCULATION OF THE RECIPE OF GRAIN MIXTURE OF THE NATIONAL DRINK “ASHYMYK”

  • P.M. Maliktaeva
  • K.Ch. Sarzhanova
  • S.D. Umirbaeva

  171-175

  2024-09-30

  Abstract views: 50 / PDF downloads: 0
• https://doi.org/10.55956/DIMI6661

  DEVELOPMENT OF BAKERY PRODUCTS TECHNOLOGY WITH THE USE OF CASSAVA FLOUR

  • N.V. Ivannikova
  • О.Н. Антимонова

  23-29

  2024-06-30

  Abstract views: 40 / PDF downloads: 73