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• https://doi.org/10.55956/MXFY1640

  OPTIMIZATION OF PROTEIN HYDROLYSIS CONDITIONS TO INCREASE THE NUTRITIONAL AND FUNCTIONAL VALUE OF SAUSAGES

  • Ya. Uzakov
  • M. Kozhakhiyeva
  • M. Kaldarbekova
  • K. Makangali

  99-104

  2024-06-30

  Abstract views: 58 / PDF downloads: 89
• https://doi.org/10.55956/UTID2654

  OPTIMIZATION OF FEED COMPOSITION FOR SALMONID FISH ACCORDING TO NUTRITIONAL VALUE STANDARDS

  • L.A. Kaimbayeva
  • N.B. Issemberdiyeva

  85-95

  2025-12-30

  Abstract views: 17 / PDF downloads: 6
• https://doi.org/10.55956/VVUN4655

  COMPARATIVE EVALUATION OF THE PROCESSING OF GERMINATED WHEAT GRAINS UNDER HOT AIR AND SUPER-HIGH FREQUENCY ELECTROMAGNETIC FIELD

  • S.B. Ermekbayev
  • S. Altayuly

  41-48

  2025-03-30

  Abstract views: 112 / PDF downloads: 36
• 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: 118 / PDF downloads: 48