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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: 207 / PDF downloads: 117
https://doi.org/10.55956/BBNG9944
CHOICE OF DISINFECTION METHOD FOR TRITICALE GRAIN IN THE PROCESS OF SPROUT PRODUCTION
- D.B. Toimbayeva
- I.J. Temirova
- A.B. Aldieva
- B.K. Tarabaev
- G.H. Ospankulova
94-100

2024-09-30
Abstract views: 177 / PDF downloads: 94
https://doi.org/10.55956/OWIV5971
DETERMINATION OF MOISTURE CONTENT OF GRAIN AND GRAIN CROPS
- R.T. Kauymbaev
- A. Mukhambetalieva
55-63

2024-09-30
Abstract views: 170 / PDF downloads: 92
https://doi.org/10.55956/SNMB4114
STUDY OF THE PHYSICAL AND CHEMICAL COMPOSITION AND TECHNOLOGICAL PROPERTIES OF DOMESTIC WHEAT VARIETIES GROWN IN THE ZHAMBYL REGION
- A. Вorankulova
- A. Umirbekova
- A. Sadibayev
- L. Alashbayeva
- B. Soltybayeva
- M. Yerzhanova
88-96

2025-03-30
Abstract views: 305 / PDF downloads: 133
https://doi.org/10.55956/RCYN7574
DEVELOPMENT OF FORMULATIONS OF DETOXIFICATION BEVERAGE CONCENTRATES BASED ON GRAIN
- E. Urbanchik
- N. Оngarbayeva
- L. Shustava
27-39

2024-09-30
Abstract views: 289 / PDF downloads: 99
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/VMBN7659
THE INFLUENCE OF PRE-TREATMENT OF BREWING SPENT GRAIN ON FERMENTATION PARAMETERS AND HYDROGEN PRODUCTION
- D. Tlevlessova
- B. Bolkenov
- R. Bekbayeva
- K. Bekbayev
- A. Daniyarova
116-127

2025-09-30
Abstract views: 331 / PDF downloads: 232
https://doi.org/10.55956/NTHZ7458
OPTIMIZATION OF THE RECIPE FOR THE NATIONAL PRODUCT “TALKAN-ULPEK”
- A.B. Mynbayeva
- А.К. Sadybayev
- P.M. Maliktaeva
- A.S. Umirbekova
121-128

2025-03-30
Abstract views: 276 / PDF downloads: 160
https://doi.org/10.55956/QLBC8286
CALCULATION OF THE RECIPE OF GRAIN MIXTURE OF THE NATIONAL DRINK “ASHYMYK”
- P.M. Maliktaeva
- K.Ch. Sarzhanova
- S.D. Umirbaeva
171-175

2024-09-30
Abstract views: 209 / PDF downloads: 0
https://doi.org/10.55956/NVHF2887
DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL BEVERAGES FROM GERMINATED GRAIN
- A.A. Moldakarimov
- A.I. Iztayev
- N.Zh. Muslimov
- S.V. Shakhov
- M.D. Kenzhekhodzhayev
98-105

2026-06-30
Abstract views: 108 / PDF downloads: 61
https://doi.org/10.55956/DNKG6904
DEVELOPMENT OF FUNCTIONAL DRINKS TECHNOLOGY FROM SPROUTED GRAIN
- A.M. Kainarbek
- A.S. Borankulova
93-100

2025-06-30
Abstract views: 275 / PDF downloads: 130
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: 246 / PDF downloads: 132
https://doi.org/10.55956/TOTX5114
COMPARATIVE EVALUATION OF SOFT WHEAT VARIETIES FOR THEIR APPLICATION IN HEALTHY NUTRITION PRODUCTS
- F. Makhmudov
- S. Azimova
- D. Tlevlessova
- Zh. Yembergenova
- A. Gabbasova
71-76

2026-03-30
Abstract views: 127 / PDF downloads: 137
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/CQYI8171
WAYS TO IMPROVE THE QUALITY OF “OATMEAL” FROM CORN GRAIN
- K.Ch. Sarzhanova
- P.M. Maliktaeva
87-91

2024-06-30
Abstract views: 147 / PDF downloads: 115
https://doi.org/10.55956/LXUY8637
CHANGES IN THE CHEMICAL COMPOSITION OF DESHELLED CURRANT DURING PRODUCTION
- L.A. Kasyanova
40-49

2026-03-30
Abstract views: 127 / PDF downloads: 94
https://doi.org/10.55956/UOHB8669
DETERMINING THE OPTIMAL VALUE OF THE SLOPE OF THE SIDE WALL OF THE DEFLECTOR IN THE FORAGE HARVESTER
- D.N. Orazakhyn
- T. Abilzhanuly
452-458

2024-09-30
Abstract views: 192 / PDF downloads: 62
https://doi.org/10.55956/OQFC2076
STUDY OF CHEMICAL TECHNOLOGY FOR THE PRODUCTION OF HIGH-SWELLING POLYMER HYDROGELS (HSPH)
- A. Azimov
- A.A. Bolysbek
- G.M. Iztleuov
- Sh.D. Shirinov
241-250

2025-03-30
Abstract views: 228 / PDF downloads: 177
https://doi.org/10.55956/PEDA1991
DETERMINATION OF THE BASIC PHYSICAL AND MECHANICAL PROPERTIES AFFECTING THE PROCESSING AND PRESSING OF CEREALS
- P.M. Maliktaeva
- A.B. Mynbaeva
- K.Sh. Sarzhanova
- M.S. Maralbay
117-127

2026-06-30
Abstract views: 117 / PDF downloads: 56
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/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/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/LMXS9087
TRENDS IN THE DEVELOPMENT OF THE CONFECTIONERY INDUSTRY AND THE EXPERIENCE OF USING SPROUTED GRAIN
- N.K. Kokumbekova
- G.Kh. Ospankulova
- M.D. Kenzhekhodjayev
- A.S. Borankulova
194-205

2026-09-30
Abstract views: 59 / PDF downloads: 68
https://doi.org/10.55956/ZCCL4005
APPLICATION OF HACCP PRINCIPLES TO ENSURE QUALITY AND SAFETY IN THE PRODUCTION OF SPICE AND FLAVOUR COMPOSITIONS BASED ON BIOLOGICALLY ACTIVE SUBSTANCES OF PLANT RAW MATERIALS
- A.N. Serikbayeva
- A. Muratkhankyzy
- M.B. Aliyeva
- S.E. Ibraimova
- D. Abdikhanova
- G.Sh. Dzhumabekova
147-154

2024-12-30
Abstract views: 248 / PDF downloads: 94
https://doi.org/10.55956/OGWK1702
THE PROSPECT OF USING WIND ENERGY
- S.A. Orynbayev
- A.Zh. Syzdyk
- N.S. Abdlahatova
459-464

2024-09-30
Abstract views: 218 / PDF downloads: 118

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

CHOICE OF DISINFECTION METHOD FOR TRITICALE GRAIN IN THE PROCESS OF SPROUT PRODUCTION

DETERMINATION OF MOISTURE CONTENT OF GRAIN AND GRAIN CROPS

STUDY OF THE PHYSICAL AND CHEMICAL COMPOSITION AND TECHNOLOGICAL PROPERTIES OF DOMESTIC WHEAT VARIETIES GROWN IN THE ZHAMBYL REGION

DEVELOPMENT OF FORMULATIONS OF DETOXIFICATION BEVERAGE CONCENTRATES BASED ON GRAIN

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

THE INFLUENCE OF PRE-TREATMENT OF BREWING SPENT GRAIN ON FERMENTATION PARAMETERS AND HYDROGEN PRODUCTION

OPTIMIZATION OF THE RECIPE FOR THE NATIONAL PRODUCT “TALKAN-ULPEK”

CALCULATION OF THE RECIPE OF GRAIN MIXTURE OF THE NATIONAL DRINK “ASHYMYK”

DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL BEVERAGES FROM GERMINATED GRAIN

DEVELOPMENT OF FUNCTIONAL DRINKS TECHNOLOGY FROM SPROUTED GRAIN

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

COMPARATIVE EVALUATION OF SOFT WHEAT VARIETIES FOR THEIR APPLICATION IN HEALTHY NUTRITION PRODUCTS

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

WAYS TO IMPROVE THE QUALITY OF “OATMEAL” FROM CORN GRAIN

CHANGES IN THE CHEMICAL COMPOSITION OF DESHELLED CURRANT DURING PRODUCTION

DETERMINING THE OPTIMAL VALUE OF THE SLOPE OF THE SIDE WALL OF THE DEFLECTOR IN THE FORAGE HARVESTER

STUDY OF CHEMICAL TECHNOLOGY FOR THE PRODUCTION OF HIGH-SWELLING POLYMER HYDROGELS (HSPH)

DETERMINATION OF THE BASIC PHYSICAL AND MECHANICAL PROPERTIES AFFECTING THE PROCESSING AND PRESSING OF CEREALS

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

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

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

TRENDS IN THE DEVELOPMENT OF THE CONFECTIONERY INDUSTRY AND THE EXPERIENCE OF USING SPROUTED GRAIN

APPLICATION OF HACCP PRINCIPLES TO ENSURE QUALITY AND SAFETY IN THE PRODUCTION OF SPICE AND FLAVOUR COMPOSITIONS BASED ON BIOLOGICALLY ACTIVE SUBSTANCES OF PLANT RAW MATERIALS

THE PROSPECT OF USING WIND ENERGY

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