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• 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/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/FART5086

  RESEARCH ON THE QUALITATIVE CHARACTERISTICS OF MULTIGRAIN FLOUR CONFECTIONERY PRODUCTS – MUFFINS

  • M. Baigaiypkyzy
  • G.K. Iskakova
  • M.P. Baiysbayeva
  • A.K. Izembayeva
  • N.B. Batyrbayeva

  88-97

  2026-06-30

  Abstract views: 129 / PDF downloads: 92