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• 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: 222 / PDF downloads: 133
• https://doi.org/10.55956/QQXT6666

  EFFECT OF MOLECULAR HYDROGEN ON THE QUALITY AND STABILITY OF COTTAGE CHEESE CURD WITH ENCAPSULATED BIOACTIVE ADDITIVE

  • А.M. Muratbayev
  • K.S. Bekbayev
  • B. Kalemshariv
  • A.A. Melissova
  • A.D. Daiyrbekova

  144-156

  2026-09-30

  Abstract views: 71 / PDF downloads: 47
• 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: 335 / PDF downloads: 91
• 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: 133 / PDF downloads: 102