Search

Search Results

• 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/RGFY6825

  CORN GERM BASED MEAT-PLANT CANNED PRODUCT WITH A HIGH NUTRITIONAL VALUE

  • A.Zh. Aitbayeva
  • R.S. Alibekov
  • Z.T. Nurseitova
  • B.M. Satayev
  • А.А. Ablash

  9-19

  2026-03-30

  Abstract views: 144 / PDF downloads: 129
• 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