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• https://doi.org/10.55956/LZHZ9319

  IMPROVEMENT OF THE OPTIMAL RECIPE OF PASTA PRODUCTS ENRICHED WITH YOGURT POWDER AND STUDY OF THEIR STRUCTURAL PROPERTIES

  • А.А. Toktabek
  • L.A. Mamayeva
  • Hülya Gül
  • A.E. Otunshiуeva

  60-70

  2026-03-30

  Abstract views: 153 / PDF downloads: 106
• https://doi.org/10.55956/DTNV4732

  PROSPECTS FOR THE PRODUCTION OF DOMESTIC FEED FOR SERVICE PUPPIES

  • M.M. Patsayev
  • A.B. Ospanov
  • N.N. Yanvareva
  • V.I. Sidorova
  • M.Zh. Bektursunova

  103-115

  2024-12-30

  Abstract views: 353 / PDF downloads: 125
• https://doi.org/10.55956/MXFY1640

  OPTIMIZATION OF PROTEIN HYDROLYSIS CONDITIONS TO INCREASE THE NUTRITIONAL AND FUNCTIONAL VALUE OF SAUSAGES

  • Ya. Uzakov
  • M. Kozhakhiyeva
  • M. Kaldarbekova
  • K. Makangali

  99-104

  2024-06-30

  Abstract views: 184 / PDF downloads: 140
• https://doi.org/10.55956/VQJH9380

  PROTEOLYTIC AND OXIDATION-REDUCTION ACTIVITY OF FLOUR OF KAZAKH TRITICALE VARIETIES AS A FACTOR IN ITS TECHNOLOGICAL EVALUATION

  • N. Ongarbayeva
  • A.I. Iztayev
  • А.N. Ourbantchik
  • M.A. Yakiyayeva
  • N.K. Akishev

  84-100

  2026-09-30

  Abstract views: 59 / PDF downloads: 45