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• https://doi.org/10.55956/SPYE3356

  THE RECIPE FOR THE PRODUCTION OF SAUSAGES ENRICHED WITH MILLET BRAN AND OATMEAL «TARY»

  • K.Zh. Bazarbaeva
  • A.D. Pulatova
  • K.M. Kozhamsugirov
  • S. Altayuly
  • G.M. Salkhozhaуeva

  9-23

  2025-06-30

  Abstract views: 383 / PDF downloads: 209
• https://doi.org/10.55956/BAKH2842

  EVALUATION OF THE BIOLOGICAL VALUE OF YOGURTS MADE FROM A MIXTURE OF PLANT-BASED AND COW’S MILK

  • A.B. Tapalova
  • T.Ch. Tultabaeva
  • Zh.K. Imangaliyeva
  • E.G. Omirzak

  156-166

  2025-03-30

  Abstract views: 214 / PDF downloads: 172
• https://doi.org/10.55956/SGSP1925

  INVESTIGATION OF PHYSICO-CHEMICAL AND ORGANOLEPTIC PARAMETERS OF FERMENTED MILK DRINKS MADE FROM SKIMMED GOAT'S MILK WITH THE ADDITION OF SPROUTED MILLET

  • L.D. ABUBAKIROVA
  • T.CH. TULTABAYEVA
  • H. TEMIZ

  47-54

  2024-09-30

  Abstract views: 182 / PDF downloads: 84
• https://doi.org/10.55956/JIQW8032

  DEVELOPMENT OF A FUNCTIONAL SPORTS BAR BASED ON SPROUTED MILLET

  • K.T. Khassen
  • G.K. Kuzembayeva
  • K.K. Kuzembayev
  • D.A. Tlevlessova
  • A.N. Yessengaziyeva

  125-131

  2026-03-30

  Abstract views: 121 / PDF downloads: 105
• 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/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