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• https://doi.org/10.55956/VQEL4538

  THE TECHNOLOGY OF COOKING PASTA USING BEETROOT JUICE

  • G.E. Aubakirova
  • N.A. Yerish
  • Ж.К. Бекмухамбетова
  • T.S. Tolemis

  112-120

  2025-03-30

  Abstract views: 291 / PDF downloads: 178
• https://doi.org/10.55956/SLEL7322

  DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL BAKERY PRODUCTS MADE FROM COMPOSITE FLOUR

  • L.Zh. Alashbayeva
  • M.A. Yakiyayeva

  136-143

  2026-09-30

  Abstract views: 68 / PDF downloads: 50
• 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/YVZS4266

  DEVELOPMENT OF CRACKER TECHNOLOGY USING WHOLE WHEAT FLOUR

  • B.Е. Sоltуbауеvа
  • I.B. Shаmbеtоvа

  33-40

  2025-03-30

  Abstract views: 269 / PDF downloads: 160
• https://doi.org/10.55956/INHM2825

  IMPROVING THE NUTRITIONAL VALUE OF PASTA WITH THE ADDITION OF ORDINARY ROSEHIP

  • G.E. Aubakirova
  • A.M. Saidov
  • A.K. Kozhakhmetova

  8-17

  2024-03-30

  Abstract views: 165 / PDF downloads: 82
• https://doi.org/10.55956/XDVZ6529

  DEVELOPMENT OF A TECHNOLOGY FOR THE PRODUCTION OF SWEET BAKERY PRODUCTS USING WHOLE WHEAT FLOUR

  • Бекзада Солтыбаева

  71-83

  2026-09-30

  Abstract views: 69 / PDF downloads: 49
• 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