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https://doi.org/10.55956/PAUA6927
PROSPECTS FOR THE USE OF FLOUR FROM BOGARNAYA-56 WHEAT VARIETYIN BAKERY PRODUCTION
Abstract views: 293
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PDF downloads: 137
https://doi.org/10.55956/UTID2654
OPTIMIZATION OF FEED COMPOSITION FOR SALMONID FISH ACCORDING TO NUTRITIONAL VALUE STANDARDS
Abstract views: 151
/ PDF downloads: 146
https://doi.org/10.55956/VQEL4538
THE TECHNOLOGY OF COOKING PASTA USING BEETROOT JUICE
Abstract views: 291
/ PDF downloads: 178
https://doi.org/10.55956/DSEO2494
THE TECHNOLOGY OF ORIENTAL FLATBREAD MADE FROM WHEAT FLOUR WITH 0.3 KG OF BRAN
Abstract views: 365
/ PDF downloads: 220
https://doi.org/10.55956/USNF9989
STUDY OF NUTRITIONAL VALUE AND ANTIOXIDANT PROPERTIES OF BEETROOT FLOUR FOR FISH FEED PRODUCTION
Abstract views: 247
/ PDF downloads: 130
https://doi.org/10.55956/SLEL7322
DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL BAKERY PRODUCTS MADE FROM COMPOSITE FLOUR
Abstract views: 68
/ PDF downloads: 50
https://doi.org/10.55956/TEDM8510
DRYING OF LIVESTOCK WASTE FOR PREPARATION OF POULTRY FEED
Abstract views: 192
/ PDF downloads: 71
https://doi.org/10.55956/RKHS1655
DEVELOPMENT OF A FUNCTIONAL CEREAL BAR FORMULATION USING THE TRADITIONAL KAZAKH FOOD CONCENTRATE MAISOK
Abstract views: 54
/ PDF downloads: 51
https://doi.org/10.55956/IJXL4230
DEVELOPMENT OF WATER-SOLUBLE POLYMERS BASED ON GOSSYPOL RESIN
Abstract views: 297
/ PDF downloads: 153
https://doi.org/10.55956/MYPP3979
OPTIMIZATION OF THE RECIPE FOR THE SMOOTHIE “TALKAN-ULPEK”
Abstract views: 109
/ PDF downloads: 105
https://doi.org/10.55956/LQER9281
ANTIBACTERIAL ZINC-CONTAINING SEMI-COATED GLAZES FOR PORCELAIN STONEWARE
Abstract views: 148
/ PDF downloads: 97
https://doi.org/10.55956/XDVZ6529
DEVELOPMENT OF A TECHNOLOGY FOR THE PRODUCTION OF SWEET BAKERY PRODUCTS USING WHOLE WHEAT FLOUR
Abstract views: 69
/ PDF downloads: 49
https://doi.org/10.55956/SPFA5770
EFFICIENCY OF ADDING FLAX SEED AND SPELT FLOUR TO THE RECIPE OF YEAST-FREE WHEAT BREAD
Abstract views: 317
/ PDF downloads: 149
https://doi.org/10.55956/DKFW7609
RESEARCH OF PHYSICAL AND BIOCHEMICAL PROPERTIES OF PROMISING VARIETIES OF WINTER AND SPRING WHEAT IN KAZAKHSTAN
Abstract views: 212
/ PDF downloads: 72
https://doi.org/10.55956/YJZR8529
COMPREHENSIVE ASSESSMENT OF THE EFFECT OF COMPOSITE ADDITIVES ON THE PHYSICOCHEMICAL QUALITY OF SEMI-SWEET BISCUITS
Abstract views: 129
/ PDF downloads: 91
https://doi.org/10.55956/YVZS4266
DEVELOPMENT OF CRACKER TECHNOLOGY USING WHOLE WHEAT FLOUR
Abstract views: 269
/ PDF downloads: 160
https://doi.org/10.55956/GABL8998
STUDY OF THE USE OF GERMINATED LENTIL FLOUR IN BREAD PRODUCTION TECHNOLOGY
Abstract views: 328
/ PDF downloads: 262
https://doi.org/10.55956/DIMI6661
DEVELOPMENT OF BAKERY PRODUCTS TECHNOLOGY WITH THE USE OF CASSAVA FLOUR
Abstract views: 172
/ PDF downloads: 140
https://doi.org/10.55956/FART5086
RESEARCH ON THE QUALITATIVE CHARACTERISTICS OF MULTIGRAIN FLOUR CONFECTIONERY PRODUCTS – MUFFINS
Abstract views: 129
/ PDF downloads: 92
https://doi.org/10.55956/FTXE3479
STUDY OF THE TECHNOLOGICAL PROPERTIES OF WHEAT BREAD WITH THE USE OF WHOLE-GRAIN BARLEY FLOUR
Abstract views: 89
/ PDF downloads: 83
https://doi.org/10.55956/INHM2825
IMPROVING THE NUTRITIONAL VALUE OF PASTA WITH THE ADDITION OF ORDINARY ROSEHIP
Abstract views: 165
/ PDF downloads: 82
https://doi.org/10.55956/TUUH3950
SCIENTIFIC BASIS OF GLUTEN-FREE BREAD WITH A LOW GLYCEMIC INDEX
Abstract views: 126
/ PDF downloads: 77
https://doi.org/10.55956/VQJH9380
PROTEOLYTIC AND OXIDATION-REDUCTION ACTIVITY OF FLOUR OF KAZAKH TRITICALE VARIETIES AS A FACTOR IN ITS TECHNOLOGICAL EVALUATION
Abstract views: 59
/ PDF downloads: 45
https://doi.org/10.55956/MSTV4655
THE INFLUENCE OF THE DISPERSED COMPOSITION OF TRITICALE FLOUR ON ITS CHEMICAL PROPERTIES AND DOUGH RHEOLOGY
Abstract views: 324
/ PDF downloads: 238
https://doi.org/10.55956/LZHZ9319
IMPROVEMENT OF THE OPTIMAL RECIPE OF PASTA PRODUCTS ENRICHED WITH YOGURT POWDER AND STUDY OF THEIR STRUCTURAL PROPERTIES
Abstract views: 153
/ PDF downloads: 106
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