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• https://doi.org/10.55956/TKGW2792

  EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIESOF STUFFED FISH PATTIES (FISH ZRAZY)

  • A.K. Smagulova
  • A.M. Tayeva
  • A.N. Yesengaziyeva
  • Zh.K. Imangaliyeva

  46-53

  2025-06-30

  Abstract views: 237 / PDF downloads: 107
• https://doi.org/10.55956/LCYR5424

  THE EFFECT OF MECHANICAL PROCESSING ON THE AMINO ACID AND VITAMIN COMPOSITION OF QUARK CHEESE PASTE WITH THE ADDITION OF VEGETABLE PUREES

  • M.K. Alimardanova
  • Zh.K. Imangaliyeva

  25-33

  2024-12-30

  Abstract views: 283 / PDF downloads: 39
• https://doi.org/10.55956/TUJJ1416

  THE USE OF MILK FROM DIFFERENT AGRICULTURAL ANIMAL SPECIES IN THE TECHNOLOGY OF SOFT CHEESE PRODUCTION

  • T.Ch. Tultabayeva
  • G.N. Zhakupova
  • K.K. Makangali
  • A.E. Shоman
  • A.Kh. Muldasheva
  • A.T. Sagandyk
  • A.T. Akhmetzhanova

  38-46

  2025-09-30

  Abstract views: 315 / PDF downloads: 171
• https://doi.org/10.55956/UJEF4733

  DEVELOPMENT OF COTTAGE CHEESE PRODUCTS BASED ON SHEEP'S MILK WITH FRUITS FOR BABY FOOD

  • A.B. Ospanov
  • E. Zagorska
  • D.A. Tlevlesova
  • R.K. Makeeva
  • A.T. Mambeshova

  105-111

  2025-03-30

  Abstract views: 187 / PDF downloads: 92
• https://doi.org/10.55956/YUXY9855

  OPTIMIZATION OF VITAMIN COMPOSITION IN CURD PRODUCTS

  • Zh.K. Imangalieva
  • N.K. Ibragimov
  • M.O. Kozhakhiyeva
  • A.B. Yesenova

  40-46

  2024-09-30

  Abstract views: 105 / PDF downloads: 59
• https://doi.org/10.55956/KFMS7576

  USE OF GOAT MILK IN THE PRODUCTION OF FERMENTED DAIRY PRODUCTS

  • T.Ch. Tultabayeva
  • G.N. Zhakupova
  • К.К. Makangali
  • A.E. Shoman
  • А.Н. Muldasheva
  • A.T. Sagandyk
  • A.T. Akhmetzhanova
  • К.Sh. Dairova

  65-76

  2025-12-30

  Abstract views: 135 / PDF downloads: 81