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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/FTXE3479
STUDY OF THE TECHNOLOGICAL PROPERTIES OF WHEAT BREAD WITH THE USE OF WHOLE-GRAIN BARLEY FLOUR
- M.Sh. Garazhayev
- L.Zh. Alashbayeva
- M.O. Bakhytzhan
46-52

2026-09-30
Abstract views: 89 / PDF downloads: 83
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: 317 / 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: 129 / PDF downloads: 92
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: 129 / PDF downloads: 91
https://doi.org/10.55956/XDVZ6529
DEVELOPMENT OF A TECHNOLOGY FOR THE PRODUCTION OF SWEET BAKERY PRODUCTS USING WHOLE WHEAT FLOUR
- Бекзада Солтыбаева
71-83

2026-09-30
Abstract views: 69 / PDF downloads: 49
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: 293 / PDF downloads: 137
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: 328 / PDF downloads: 262
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: 269 / PDF downloads: 160
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: 324 / PDF downloads: 238
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: 172 / PDF downloads: 140
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: 247 / PDF downloads: 130
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/VQJH9380
PROTEOLYTIC AND OXIDATION-REDUCTION ACTIVITY OF FLOUR OF KAZAKH TRITICALE VARIETIES AS A FACTOR IN ITS TECHNOLOGICAL EVALUATION
- N. Ongarbayeva
- A.I. Iztayev
- А.N. Ourbantchik
- M.A. Yakiyayeva
- N.K. Akishev
84-100

2026-09-30
Abstract views: 59 / PDF downloads: 45
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: 365 / PDF downloads: 220
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: 305 / PDF downloads: 207
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: 109 / PDF downloads: 105
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: 151 / PDF downloads: 81
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: 212 / PDF downloads: 72
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: 214 / PDF downloads: 74
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: 183 / PDF downloads: 142
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: 291 / PDF downloads: 178
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: 153 / PDF downloads: 106
https://doi.org/10.55956/RKHS1655
DEVELOPMENT OF A FUNCTIONAL CEREAL BAR FORMULATION USING THE TRADITIONAL KAZAKH FOOD CONCENTRATE MAISOK
- А.А. Izimgali
- D.A. Tlevlessova
- K.E. Tyutebayeva
- A.N. Yessengaziyeva
185-193

2026-09-30
Abstract views: 54 / PDF downloads: 51
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: 165 / PDF downloads: 82

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DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL BAKERY PRODUCTS MADE FROM COMPOSITE FLOUR

STUDY OF THE TECHNOLOGICAL PROPERTIES OF WHEAT BREAD WITH THE USE OF WHOLE-GRAIN BARLEY FLOUR

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

DEVELOPMENT OF A TECHNOLOGY FOR THE PRODUCTION OF SWEET BAKERY PRODUCTS USING WHOLE WHEAT FLOUR

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

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

DEVELOPMENT OF CRACKER TECHNOLOGY USING WHOLE WHEAT FLOUR

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

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

PROTEOLYTIC AND OXIDATION-REDUCTION ACTIVITY OF FLOUR OF KAZAKH TRITICALE VARIETIES AS A FACTOR IN ITS TECHNOLOGICAL EVALUATION

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

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

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

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

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

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

DEVELOPMENT OF A FUNCTIONAL CEREAL BAR FORMULATION USING THE TRADITIONAL KAZAKH FOOD CONCENTRATE MAISOK

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

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