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https://doi.org/10.55956/QDKH5532
ANALYSIS OF THE IMPACT OF COMPONENT COMPOSITION ON THE TECHNOLOGICAL PROPERTIES OF FLOUR-BASED CONFECTIONERY PRODUCTS
- D.B. Abdraimova
- D.A. Shansharova
50-59

2026-03-30
Abstract views: 126 / PDF downloads: 124
https://doi.org/10.55956/EGFB2436
EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK SAUCE WITH THE ADDITION OF FUNCTIONAL INGREDIENTS
- B.M. Khamitova
- M. Turlibek
- I.R. Sadyrbaeva
18-26

2025-09-30
Abstract views: 267 / PDF downloads: 166
https://doi.org/10.55956/GFMF6362
IMPROVEMENT OF THE TECHNOLOGY FOR PRODUCING FERMENTED MILK PRODUCTS ENRICHED WITH NATURAL OLEASTER FRUITS
- А.К. Мustafayeva
- B. Kаlemshariv
- М.Т. Мursalykova
- S.A. Kardenov
- G.J. Sharikbayeva
- J.B. Birzhanova
9-19

2025-12-30
Abstract views: 192 / PDF downloads: 165
https://doi.org/10.55956/HPAH7835
OPTIMIZATION OF BREAD FORMULATION WITH THE ADDITION OF MELON POWDER
- А. Sadibayev
- А. Вorankulova
- А. Umirbekova
- В. Soltybayeva
- M. Yerzhanova
- L. Alashbayeva
122-129

2025-12-30
Abstract views: 181 / PDF downloads: 129
https://doi.org/10.55956/GMBW3326
DEVELOPMENT OF A DETOXIFYING POWDER BASED ON APPLE FIBER
- D.A. Tlevlessova
- S.T. Azimova
- M.Zh. Kizatova
- N.K. Akhmetova
- F.A. Makhmudov
106-112

2025-12-30
Abstract views: 175 / PDF downloads: 119
https://doi.org/10.55956/ODGU9402
MODELING THE OPTIMAL FORMULATION OF LOW-SALT MEAT CHIPS USING THE BOX–BEHNKEN METHOD
- A.A. Kaysarova
- A.U. Shyngysov
- A.K. Sadibayev
- M.B. Kenzhekhanova
54-62

2026-06-30
Abstract views: 122 / PDF downloads: 96
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/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/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/XKGK4405
DEVELOPMENT OF SAFE TECHNOLOGY FOR MEAT PRODUCTS MADE ON THE BASIS OF COMPOSITE ADDITIVES
- Z.T. Nurseytova
- G.Zh. Nurynbetova
- B.Zh. Muldabekova
- S.N. Myrzaly
- M.A. Yakiyayeva
75-81

2025-06-30
Abstract views: 275 / PDF downloads: 186
https://doi.org/10.55956/THZV8814
RESEARCH OF PROPERTIES OF LACTIC ACID BACTERIA STRAINS IN THE PRODUCTION OF BOILED-SMOKED AND SEMI-SMOKED PRODUCTS FROM HORSE MEAT
- M. Iliaskyzy
- Y.M. Uzakov
- L.A. Kaimbaeva
- Sh.Y. Kenenbai
- L.K. Kalashinova
- U.Ch. Chomanov
64-74

2025-06-30
Abstract views: 341 / PDF downloads: 179
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/KLJM9869
RESEARCH OF GROATS FROM AMARANTH GROWN IN THE CONDITIONS OF CENTRAL KAZAKHSTAN
- Zh.I. Satayeva
- S. Eskhozhin
49-56

2024-12-30
Abstract views: 168 / PDF downloads: 0
https://doi.org/10.55956/CVTP1215
DEVELOPMENT OF FUNCTIONAL CEREAL BARS BASED ON FRUIT PUREE: CHARACTERISTIC ANALYSIS
- A.A. Ablaeva
- D.A. Tlevlessova
- B.M. Khamitova
- S.T. Azimova
- A.N. Yessengaziyeva
148-155

2025-03-30
Abstract views: 255 / PDF downloads: 140
https://doi.org/10.55956/CJIX3259
ANALYSIS OF FACTORS INFLUENCING THE CHOICE OF SCHOOL UNIFORMS BY MIDDLE SCHOOL GIRLS AND EVALUATION OF MATERIAL SAMPLE PROPERTIES
- A.Sh. Amangeldiyeva
- L.S. Turgynbekovna
272-282

2025-12-30
Abstract views: 153 / PDF downloads: 79
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/TUJJ1416
THE USE OF MILK FROM DIFFERENT AGRICULTURAL ANIMAL SPECIES IN THE TECHNOLOGY OF SOFT CHEESE PRODUCTION
- T.Ch. Tultabayeva
- G.N. Zhakupova
- K.K. Makangali
- A.E. Shоman
- A.Kh. Muldasheva
- A.T. Sagandyk
- A.T. Akhmetzhanova
38-46

2025-09-30
Abstract views: 366 / PDF downloads: 225
https://doi.org/10.55956/RISN9017
DEVELOPMENT OF DETOXIFYING NATIONAL DAIRY PRODUCTS
- A.A. Turar
- S.T. Azimova
- F.A. Makhmudov
- A.A. Zheldybayeva
- N.K. Bekmurat
83-94

2026-03-30
Abstract views: 121 / PDF downloads: 213
https://doi.org/10.55956/QTIK2882
GOJI BERRIES AS A FUNCTIONAL ADDITIVE IN THE PRODUCTION OF SEMI-SMOKED SAUSAGES
- G. Jumabekova
- M. Serikkyzy
- А. Serikbaeva
- L. Sengirbekova
- Zh. Tokanova
25-32

2025-03-30
Abstract views: 277 / PDF downloads: 158
https://doi.org/10.55956/QQXT6666
EFFECT OF MOLECULAR HYDROGEN ON THE QUALITY AND STABILITY OF COTTAGE CHEESE CURD WITH ENCAPSULATED BIOACTIVE ADDITIVE
- А.M. Muratbayev
- K.S. Bekbayev
- B. Kalemshariv
- A.A. Melissova
- A.D. Daiyrbekova
144-156

2026-09-30
Abstract views: 71 / PDF downloads: 47
https://doi.org/10.55956/XPGT9999
ENRICHMENT OF FERMENTED MILK PRODUCTS WITH IODINE FOR THE PURPOSES OF PREVENTION AND TREATMENT OF IODINE DEFICIENCY
- O.I. Bolger
- G.E. Sariyeva
- F.B. Sariyev
38-43

2024-06-30
Abstract views: 185 / PDF downloads: 125
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/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/TKGW2792
EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIESOF STUFFED FISH PATTIES (FISH ZRAZY)
- A.K. Smagulova
- A.M. Tayeva
- A.N. Yesengaziyeva
- Zh.K. Imangaliyeva
46-53

2025-06-30
Abstract views: 277 / PDF downloads: 157
https://doi.org/10.55956/XGLP1394
JUSTIFICATION OF MELON PRODUCT DRYING METHODS
- N.A. Umbetaliev
- G.K. Kuzembaeva
- K.K. Kuzembaev
- M. Makhanov
33-45

2025-06-30
Abstract views: 266 / PDF downloads: 184

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ANALYSIS OF THE IMPACT OF COMPONENT COMPOSITION ON THE TECHNOLOGICAL PROPERTIES OF FLOUR-BASED CONFECTIONERY PRODUCTS

EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK SAUCE WITH THE ADDITION OF FUNCTIONAL INGREDIENTS

IMPROVEMENT OF THE TECHNOLOGY FOR PRODUCING FERMENTED MILK PRODUCTS ENRICHED WITH NATURAL OLEASTER FRUITS

OPTIMIZATION OF BREAD FORMULATION WITH THE ADDITION OF MELON POWDER

DEVELOPMENT OF A DETOXIFYING POWDER BASED ON APPLE FIBER

MODELING THE OPTIMAL FORMULATION OF LOW-SALT MEAT CHIPS USING THE BOX–BEHNKEN METHOD

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

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

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

DEVELOPMENT OF SAFE TECHNOLOGY FOR MEAT PRODUCTS MADE ON THE BASIS OF COMPOSITE ADDITIVES

RESEARCH OF PROPERTIES OF LACTIC ACID BACTERIA STRAINS IN THE PRODUCTION OF BOILED-SMOKED AND SEMI-SMOKED PRODUCTS FROM HORSE MEAT

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

RESEARCH OF GROATS FROM AMARANTH GROWN IN THE CONDITIONS OF CENTRAL KAZAKHSTAN

DEVELOPMENT OF FUNCTIONAL CEREAL BARS BASED ON FRUIT PUREE: CHARACTERISTIC ANALYSIS

ANALYSIS OF FACTORS INFLUENCING THE CHOICE OF SCHOOL UNIFORMS BY MIDDLE SCHOOL GIRLS AND EVALUATION OF MATERIAL SAMPLE PROPERTIES

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

THE USE OF MILK FROM DIFFERENT AGRICULTURAL ANIMAL SPECIES IN THE TECHNOLOGY OF SOFT CHEESE PRODUCTION

DEVELOPMENT OF DETOXIFYING NATIONAL DAIRY PRODUCTS

GOJI BERRIES AS A FUNCTIONAL ADDITIVE IN THE PRODUCTION OF SEMI-SMOKED SAUSAGES

EFFECT OF MOLECULAR HYDROGEN ON THE QUALITY AND STABILITY OF COTTAGE CHEESE CURD WITH ENCAPSULATED BIOACTIVE ADDITIVE

ENRICHMENT OF FERMENTED MILK PRODUCTS WITH IODINE FOR THE PURPOSES OF PREVENTION AND TREATMENT OF IODINE DEFICIENCY

DEVELOPMENT OF BAKERY PRODUCTS TECHNOLOGY WITH THE USE OF CASSAVA FLOUR

QUALITY INDICATORS OF WHEAT BREAD BASED ON HOP YEAST

EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIESOF STUFFED FISH PATTIES (FISH ZRAZY)

JUSTIFICATION OF MELON PRODUCT DRYING METHODS

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