Search

Search Results

##search.searchResults.foundPlural##

https://doi.org/10.55956/EPZI3482
INVESTIGATION OF THE EFFECT OF ACTIVE WATER ON FLOUR CONFECTIONERY PRODUCTS
- M.N. Mamyraev
- A.I. Iztaev
- M.D. Kenzhekhodzhaev
- G.O. Magomedov
- M.A. Yakiyaeva
- E.B. Askarbekov
116-128

2024-12-30
Abstract views: 289 / PDF downloads: 0
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: 62 / PDF downloads: 25
https://doi.org/10.55956/YJZR8529
COMPREHENSIVE ASSESSMENT OF THE EFFECT OF COMPOSITE ADDITIVES ON THE PHYSICOCHEMICAL QUALITY OF SEMI-SWEET BISCUITS
- B.Zh. Muldabekova
- M.A. Yakiyayeva
- F.T. Ermetayeva
- M.B. Sultankul
30-39

2026-06-30
Abstract views: 61 / PDF downloads: 41
https://doi.org/10.55956/GABL8998
STUDY OF THE USE OF GERMINATED LENTIL FLOUR IN BREAD PRODUCTION TECHNOLOGY
- A. Umirbekova
- A. Мynbayeva
- I. Smetanska
- A. Вorankulova
- A. Sarshayeva
- A. Nurmakhan
107-115

2025-09-30
Abstract views: 281 / PDF downloads: 206
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: 247 / PDF downloads: 118
https://doi.org/10.55956/PAUA6927
PROSPECTS FOR THE USE OF FLOUR FROM BOGARNAYA-56 WHEAT VARIETYIN BAKERY PRODUCTION
- A. Umirbekova
- A. Вorankulova
- A. Sadibayev
- S. Orynbaev
- M. Yerzhanova
- B. Soltybayeva
- L. Alashbayeva
82-92

2025-06-30
Abstract views: 243 / PDF downloads: 89
https://doi.org/10.55956/USNF9989
STUDY OF NUTRITIONAL VALUE AND ANTIOXIDANT PROPERTIES OF BEETROOT FLOUR FOR FISH FEED PRODUCTION
- L.A. Kaimbayeva
- N.B. Isemberdieva
- YA.M. Uzakov
- Sh.Y. Kenenbay
- J.M. Suleimenova
- A.N. Essengaziyeva
97-104

2025-03-30
Abstract views: 204 / PDF downloads: 84
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: 120 / PDF downloads: 138
https://doi.org/10.55956/DSEO2494
THE TECHNOLOGY OF ORIENTAL FLATBREAD MADE FROM WHEAT FLOUR WITH 0.3 KG OF BRAN
- G.E. Aubakirova
- A.T. Bekbolatova
- A.A. Kulpiyissova
63-70

2025-09-30
Abstract views: 329 / PDF downloads: 165
https://doi.org/10.55956/MSTV4655
THE INFLUENCE OF THE DISPERSED COMPOSITION OF TRITICALE FLOUR ON ITS CHEMICAL PROPERTIES AND DOUGH RHEOLOGY
- N. Ongarbayeva
- A.I. Iztayev
- A.T. Kiyabayeva
- M.A. Yakiyayeva
- M.D. Kenzhekhojayev
47-62

2025-09-30
Abstract views: 290 / PDF downloads: 188
https://doi.org/10.55956/DIMI6661
DEVELOPMENT OF BAKERY PRODUCTS TECHNOLOGY WITH THE USE OF CASSAVA FLOUR
- N.V. Ivannikova
- О.Н. Антимонова
23-29

2024-06-30
Abstract views: 139 / PDF downloads: 105
https://doi.org/10.55956/BYMR9511
IMPROVEMENT OF THE RECIPE FOR A DECORATIVE CREAM USING OLEOGEL AS A SUBSTITUTE FOR SOLID FAT
- S. Omelchenko
- P. Pyvovarov
101-110

2025-06-30
Abstract views: 251 / PDF downloads: 148
https://doi.org/10.55956/TDCB4863
THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON AND CARROT POWDERS
- M.N. Mamyraev
- T.K. Kulazhanov
- A.I. Iztaev
- M.D. Kenzhekhodzhaev
- G.O. Magomedov
- M.A. Yakiyaeva
- E.B. Askarbekov
101-114

2024-09-30
Abstract views: 130 / PDF downloads: 49
https://doi.org/10.55956/DKFW7609
RESEARCH OF PHYSICAL AND BIOCHEMICAL PROPERTIES OF PROMISING VARIETIES OF WINTER AND SPRING WHEAT IN KAZAKHSTAN
- M.N. Rakhimbayeva
- A.I. Iztayev
- T.K. Kulazhanov
- M.A. Yakiyayeva
- E.B. Askarbekov
- M.D. Kenzhekhojayev
84-93

2024-09-30
Abstract views: 170 / PDF downloads: 36
https://doi.org/10.55956/MYPP3979
OPTIMIZATION OF THE RECIPE FOR THE SMOOTHIE “TALKAN-ULPEK”
- A.B. Mynbayeva
- Z.M. Bayanbayeva
- А.К. Sadybayev
- P.M. Maliktaeva
- A.T. Onlabekova
111-118

2026-03-30
Abstract views: 75 / PDF downloads: 63
https://doi.org/10.55956/LZHZ9319
IMPROVEMENT OF THE OPTIMAL RECIPE OF PASTA PRODUCTS ENRICHED WITH YOGURT POWDER AND STUDY OF THEIR STRUCTURAL PROPERTIES
- А.А. Toktabek
- L.A. Mamayeva
- Hülya Gül
- A.E. Otunshiуeva
60-70

2026-03-30
Abstract views: 124 / PDF downloads: 74
https://doi.org/10.55956/INHM2825
IMPROVING THE NUTRITIONAL VALUE OF PASTA WITH THE ADDITION OF ORDINARY ROSEHIP
- G.E. Aubakirova
- A.M. Saidov
- A.K. Kozhakhmetova
8-17

2024-03-30
Abstract views: 114 / PDF downloads: 50
https://doi.org/10.55956/QDKH5532
ANALYSIS OF THE IMPACT OF COMPONENT COMPOSITION ON THE TECHNOLOGICAL PROPERTIES OF FLOUR-BASED CONFECTIONERY PRODUCTS
- D.B. Abdraimova
- D.A. Shansharova
50-59

2026-03-30
Abstract views: 87 / PDF downloads: 83
https://doi.org/10.55956/SPFA5770
EFFICIENCY OF ADDING FLAX SEED AND SPELT FLOUR TO THE RECIPE OF YEAST-FREE WHEAT BREAD
- A.M. Abish
- M.P. Bayysbaevа
17-24

2025-03-30
Abstract views: 284 / PDF downloads: 95
https://doi.org/10.55956/FWDF5613
QUALITY INDICATORS OF WHEAT BREAD BASED ON HOP YEAST
- K. Zhumaeva
- B.Zh. Ryskalieva
- D.S. Zhaksygalieva
- B.B. Bolat
- N.B. Maksutova
- G.K. Gadilbekova
17-26

2024-09-30
Abstract views: 179 / PDF downloads: 55
https://doi.org/10.55956/TXSM4071
INFLUENCE OF POLLEN ON THE NUTRITIONAL VALUE OF SUGAR COOKIES
- A.Zh. Orazov
- G.Z. Kairgalieva
- D.S. Zhaksygalieva
- А.Қ. Амантай
44-53

2024-06-30
Abstract views: 132 / PDF downloads: 106
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/VQSJ5522
INCREASING THE MICROBIOLOGICAL SAFETY OF BREAD BASED ON IMPROVEMENT OF GRAIN SURFACE PROCESSING TECHNOLOGY
- K.Ch. Sarzhanova
- P.M. Maliktaeva
- A.S. Borankulova
80-87

2025-03-30
Abstract views: 220 / PDF downloads: 88
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: 172 / PDF downloads: 73
https://doi.org/10.55956/NUWB9743
STUDY OF THE TECHNOLOGY FOR PRODUCING NATIONAL BAKERY PRODUCTS WITH MELON POWDER
- M. Yerzhanova
- B. Soltybayeva
- A. Sadibayev
- A. Вorankulova
- A. Umirbekova
- L. Alashbayeva
82-90

2025-09-30
Abstract views: 256 / PDF downloads: 184

1 - 25 of 28 items 1 2 > >>

Search

Advanced filters

Search Results

INVESTIGATION OF THE EFFECT OF ACTIVE WATER ON FLOUR CONFECTIONERY PRODUCTS

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

COMPREHENSIVE ASSESSMENT OF THE EFFECT OF COMPOSITE ADDITIVES ON THE PHYSICOCHEMICAL QUALITY OF SEMI-SWEET BISCUITS

STUDY OF THE USE OF GERMINATED LENTIL FLOUR IN BREAD PRODUCTION TECHNOLOGY

DEVELOPMENT OF CRACKER TECHNOLOGY USING WHOLE WHEAT FLOUR

PROSPECTS FOR THE USE OF FLOUR FROM BOGARNAYA-56 WHEAT VARIETYIN BAKERY PRODUCTION

STUDY OF NUTRITIONAL VALUE AND ANTIOXIDANT PROPERTIES OF BEETROOT FLOUR FOR FISH FEED PRODUCTION

TECHNOLOGY OF PRODUCING BAKERY PRODUCTS FROM BUCKWHEAT FLOUR AND BRAN WITHOUT USING YEAST STARTER

THE TECHNOLOGY OF ORIENTAL FLATBREAD MADE FROM WHEAT FLOUR WITH 0.3 KG OF BRAN

THE INFLUENCE OF THE DISPERSED COMPOSITION OF TRITICALE FLOUR ON ITS CHEMICAL PROPERTIES AND DOUGH RHEOLOGY

DEVELOPMENT OF BAKERY PRODUCTS TECHNOLOGY WITH THE USE OF CASSAVA FLOUR

IMPROVEMENT OF THE RECIPE FOR A DECORATIVE CREAM USING OLEOGEL AS A SUBSTITUTE FOR SOLID FAT

THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON AND CARROT POWDERS

RESEARCH OF PHYSICAL AND BIOCHEMICAL PROPERTIES OF PROMISING VARIETIES OF WINTER AND SPRING WHEAT IN KAZAKHSTAN

OPTIMIZATION OF THE RECIPE FOR THE SMOOTHIE “TALKAN-ULPEK”

IMPROVEMENT OF THE OPTIMAL RECIPE OF PASTA PRODUCTS ENRICHED WITH YOGURT POWDER AND STUDY OF THEIR STRUCTURAL PROPERTIES

IMPROVING THE NUTRITIONAL VALUE OF PASTA WITH THE ADDITION OF ORDINARY ROSEHIP

ANALYSIS OF THE IMPACT OF COMPONENT COMPOSITION ON THE TECHNOLOGICAL PROPERTIES OF FLOUR-BASED CONFECTIONERY PRODUCTS

EFFICIENCY OF ADDING FLAX SEED AND SPELT FLOUR TO THE RECIPE OF YEAST-FREE WHEAT BREAD

QUALITY INDICATORS OF WHEAT BREAD BASED ON HOP YEAST

INFLUENCE OF POLLEN ON THE NUTRITIONAL VALUE OF SUGAR COOKIES

THE TECHNOLOGY OF COOKING PASTA USING BEETROOT JUICE

INCREASING THE MICROBIOLOGICAL SAFETY OF BREAD BASED ON IMPROVEMENT OF GRAIN SURFACE PROCESSING TECHNOLOGY

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

STUDY OF THE TECHNOLOGY FOR PRODUCING NATIONAL BAKERY PRODUCTS WITH MELON POWDER

Sample article design