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• https://doi.org/10.55956/QPRI2056

  STUDY OF THE PHYSICAL AND CHEMICAL COMPOSITION OF COLOSTRUM OF SIMMENTAL COWS AS A RAW MATERIAL FOR FOOD PRODUCTION

  • T.Ch. Tultabayeva
  • G.N. Zhakupova
  • K.K. Makangali
  • A.T. Sagandyk
  • A.H. Muldasheva
  • A.T. Akhmetzhanova

  54-63

  2024-06-30

  Abstract views: 174 / PDF downloads: 108
• https://doi.org/10.55956/RCYN7574

  DEVELOPMENT OF FORMULATIONS OF DETOXIFICATION BEVERAGE CONCENTRATES BASED ON GRAIN

  • E. Urbanchik
  • N. Оngarbayeva
  • L. Shustava

  27-39

  2024-09-30

  Abstract views: 255 / PDF downloads: 74
• https://doi.org/10.55956/EGFB2436

  EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK SAUCE WITH THE ADDITION OF FUNCTIONAL INGREDIENTS

  • B.M. Khamitova
  • M. Turlibek
  • I.R. Sadyrbaeva

  18-26

  2025-09-30

  Abstract views: 227 / PDF downloads: 137
• https://doi.org/10.55956/ZCCL4005

  APPLICATION OF HACCP PRINCIPLES TO ENSURE QUALITY AND SAFETY IN THE PRODUCTION OF SPICE AND FLAVOUR COMPOSITIONS BASED ON BIOLOGICALLY ACTIVE SUBSTANCES OF PLANT RAW MATERIALS

  • A.N. Serikbayeva
  • A. Muratkhankyzy
  • M.B. Aliyeva
  • S.E. Ibraimova
  • D. Abdikhanova
  • G.Sh. Dzhumabekova

  147-154

  2024-12-30

  Abstract views: 212 / PDF downloads: 69
• 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: 247 / PDF downloads: 131
• https://doi.org/10.55956/MXGY8556

  INTEGRATED USE OF SECONDARY MILK RESOURCES

  • Sh.B. Baizhanova
  • Z.K. Konarbayeva
  • Zh.B. Kaldybekova

  84-95

  2024-12-30

  Abstract views: 142 / PDF downloads: 51