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• https://doi.org/10.55956/KJYF4411

  FEATURES OF INDICATORS OF REPLACEABLE AND NONREPLACEABLE AMINO ACIDS IN YOUNG CATTLE CUTS

  • Zh. Zhamekova
  • U. Chomanov
  • Zh. Iskakova
  • Zh. Kussainova
  • M. Kaldarbekova

  92-98

  2024-06-30

  Abstract views: 132 / PDF downloads: 0
• https://doi.org/10.55956/OBSG2261

  TECHNOLOGY OF PRODUCING BAKERY PRODUCTS FROM BUCKWHEAT FLOUR AND BRAN WITHOUT USING YEAST STARTER

  • G.E. Aubakirova
  • N.A. Yerish
  • T.A. Mukhamedov
  • A.A. Kulpiyisova

  132-138

  2026-03-30

  Abstract views: 158 / PDF downloads: 177
• https://doi.org/10.55956/DSEO2494

  THE TECHNOLOGY OF ORIENTAL FLATBREAD MADE FROM WHEAT FLOUR WITH 0.3 KG OF BRAN

  • G.E. Aubakirova
  • A.T. Bekbolatova
  • A.A. Kulpiyissova

  63-70

  2025-09-30

  Abstract views: 365 / PDF downloads: 220
• 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: 383 / PDF downloads: 209