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https://doi.org/10.55956/YJZR8529
COMPREHENSIVE ASSESSMENT OF THE EFFECT OF COMPOSITE ADDITIVES ON THE PHYSICOCHEMICAL QUALITY OF SEMI-SWEET BISCUITS
Abstract views: 129
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PDF downloads: 91
https://doi.org/10.55956/UYMA4582
IMPORTANCE OF SUPPLEMENTING POULTRY FEED MIXTURES WITH ANIMAL PRODUCTS AND MINERALS
Abstract views: 157
/ PDF downloads: 100
https://doi.org/10.55956/KLJM9869
RESEARCH OF GROATS FROM AMARANTH GROWN IN THE CONDITIONS OF CENTRAL KAZAKHSTAN
Abstract views: 168
/ PDF downloads: 0
https://doi.org/10.55956/IHHK1114
TECHNOLOGY OF PROCESSING CHRYSOTILE ASBESTOS RESIDUE IN MAGNESIUM SALT AND ITS ECOLOGICAL SIGNIFICANCE
Abstract views: 400
/ PDF downloads: 58
https://doi.org/10.55956/NGHI2554
COMPARATIVE ANALYSIS OF THE PHYSICO-CHEMICAL PARAMETERS OF KOUMIS PRODUCED FROM SEASONAL DRIED SAUMAL
Abstract views: 196
/ PDF downloads: 123
https://doi.org/10.55956/EHKF2564
IMPROVEMENT OF THE TECHNOLOGY OF FORTIFIED FRUIT AND VEGETABLE JUICES
Abstract views: 268
/ PDF downloads: 57
https://doi.org/10.55956/BBNG9944
CHOICE OF DISINFECTION METHOD FOR TRITICALE GRAIN IN THE PROCESS OF SPROUT PRODUCTION
Abstract views: 177
/ PDF downloads: 94
https://doi.org/10.55956/NUWB9743
STUDY OF THE TECHNOLOGY FOR PRODUCING NATIONAL BAKERY PRODUCTS WITH MELON POWDER
Abstract views: 302
/ PDF downloads: 240
https://doi.org/10.55956/FWDF5613
QUALITY INDICATORS OF WHEAT BREAD BASED ON HOP YEAST
Abstract views: 214
/ PDF downloads: 74
https://doi.org/10.55956/OQOD1949
DEVELOPMENT AND INVESTIGATION OF THE PROPERTIES OF ORGANICALLY MODIFIED PAVLODAR CLAY MINERALS FOR EFFECTIVE REMOVAL OF METHYLENE BLUE FROM THE AQUATIC ENVIRONMENT
Abstract views: 243
/ PDF downloads: 172
https://doi.org/10.55956/TOTX5114
COMPARATIVE EVALUATION OF SOFT WHEAT VARIETIES FOR THEIR APPLICATION IN HEALTHY NUTRITION PRODUCTS
Abstract views: 127
/ PDF downloads: 137
https://doi.org/10.55956/XKGK4405
DEVELOPMENT OF SAFE TECHNOLOGY FOR MEAT PRODUCTS MADE ON THE BASIS OF COMPOSITE ADDITIVES
Abstract views: 275
/ PDF downloads: 186
https://doi.org/10.55956/OBSG2261
TECHNOLOGY OF PRODUCING BAKERY PRODUCTS FROM BUCKWHEAT FLOUR AND BRAN WITHOUT USING YEAST STARTER
Abstract views: 158
/ PDF downloads: 177
https://doi.org/10.55956/UHBJ9355
STUDY OF MICROFLORA OF CANNED VEGETABLES WITH DIFFERENT CEREALS
Abstract views: 205
/ PDF downloads: 150
https://doi.org/10.55956/TEDM8510
DRYING OF LIVESTOCK WASTE FOR PREPARATION OF POULTRY FEED
Abstract views: 192
/ PDF downloads: 71
https://doi.org/10.55956/UTID2654
OPTIMIZATION OF FEED COMPOSITION FOR SALMONID FISH ACCORDING TO NUTRITIONAL VALUE STANDARDS
Abstract views: 151
/ PDF downloads: 146
https://doi.org/10.55956/TXSM4071
INFLUENCE OF POLLEN ON THE NUTRITIONAL VALUE OF SUGAR COOKIES
Abstract views: 183
/ PDF downloads: 142
https://doi.org/10.55956/QUDQ3797
NEW TYPES OF PLANT RAW MATERIALS IN THE PRODUCTION OF FUNCTIONAL FOODS
Abstract views: 194
/ PDF downloads: 121
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