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https://doi.org/10.55956/CGCN8309
DEPENDENCE OF YARN QUALITY INDICATORS ON THE PROPERTIES OF COTTON FIBERS OF DIFFERENT BREEDING VARIETIES
- G.Yu. Kaldybaeva
- I.A. Nabieva
- R.T. Kaldybaev
- A. Meldebek
260-271

2025-12-30
Abstract views: 168 / PDF downloads: 70
https://doi.org/10.55956/FYQR8972
TECHNOLOGY OF PRODUCTION OF PECTIN-CONTAININGCURD PRODUCT IN PRODUCTION CONDITIONS
- M.Zh. Kizatova
- A.B. Abuova
- N. Zheksenbay
- E.P. Tsoy
- M.D. Kenzhekhodzhaev
- A.B. Apbasbek
54-63

2025-06-30
Abstract views: 244 / PDF downloads: 140
https://doi.org/10.55956/YTDR9845
STATISTICAL MODELLING AND EVALUATION OF THE STABILITY OF THE TECHNOLOGICAL PROCESS OF COTTON OIL PRODUCTION BY ACID NUMBER INDICATOR ON THE EXAMPLE OF «SHYMKENTMAY» JSC
- А.Е. Otunshiyeva
- S.А. Bolegenova
- S.S. Vetokhin
- А.N. Nikitenko
- Zh.К. Shortanbayeva
20-32

2026-03-30
Abstract views: 110 / PDF downloads: 85
https://doi.org/10.55956/QRKL8110
RESEARCH OF THE QUALITY OF CONFECTIONERY PRODUCTS OF LONG-TERM STORAGE FROM MELON CROPS
- Zh.E. Smagul
- L.S. Syzdykova
- D.A. Tlevlessova
- K.M. Abdiyeva
- R. Sabit
63-73

2025-03-30
Abstract views: 211 / PDF downloads: 104
https://doi.org/10.55956/TBXI9253
ERGONOMIC ASSESSMENT OF THE STATIC CONFORMITY OF GARMENTS
- A.K. Abdikayeva
- U.U. Smailova
- G. Zharkymbekkyzy
371-379

2025-03-30
Abstract views: 220 / PDF downloads: 82
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: 179 / PDF downloads: 55
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: 212 / PDF downloads: 69
https://doi.org/10.55956/MYKR1056
DEVELOPMENT OF TECHNOLOGY FOR MEAT SEMI-FINISHED PRODUCTS USING NATURAL ANTIOXIDANTS
- N.K. Abilmazhinova
- A.M. Taeva
- Ya.M. Uzakov
- B.Sh. Jetpisbayeva
- S.E. Ibraimova
96-105

2025-12-30
Abstract views: 150 / PDF downloads: 75
https://doi.org/10.55956/ZTFR4785
METHOD OF DRYING FRUITS AND BERRIES UNDER EFFICIENT CONDITIONS USING GAS DRYING EQUIPMENT
- Sh. Duissebayev
- M.I. Satayev
- A. Azimov
- Zh. Ashirbayev
- N. Alexeyeva
- Z. Shakiryanova
71-81

2025-09-30
Abstract views: 310 / PDF downloads: 227
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: 229 / PDF downloads: 111
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: 233 / PDF downloads: 137
https://doi.org/10.55956/MFON6679
RESEARCH AND IMPORTANCE OF MARKETING ANALYSISIN PRODUCTION OF UNIFORMS FOR STEWARDESSES
- Zh.A. Kaipova
- Z.D. Moldagazhieva
224-231

2025-06-30
Abstract views: 209 / PDF downloads: 82
https://doi.org/10.55956/
MATHEMATICAL MODEL FOR FOOD FORMULATION WITH MICROGREENS GROWN USING IOT IN VERTICAL FARMING
- A. Shoman
- K. Makangali
140-146

2024-12-30
Abstract views: 170 / PDF downloads: 54
https://doi.org/10.55956/EPZI3482
INVESTIGATION OF THE EFFECT OF ACTIVE WATER ON FLOUR CONFECTIONERY PRODUCTS
- M.N. Mamyraev
- A.I. Iztaev
- M.D. Kenzhekhodzhaev
- G.O. Magomedov
- M.A. Yakiyaeva
- E.B. Askarbekov
116-128

2024-12-30
Abstract views: 289 / PDF downloads: 0
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: 341 / PDF downloads: 153
https://doi.org/10.55956/FNPN7877
STUDY OF THE FATTY ACID COMPOSITION OF AYRAN ENRICHED WITH CORN SILK EXTRACT
- A.Zh. Aitbayeva
- M.K. Kassymova
- M.Zh. Kizyatova
- R.S. Alibekov
- M.D. Kenzhekhodzhaev
77-84

2025-12-30
Abstract views: 126 / PDF downloads: 93
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: 87 / PDF downloads: 83
https://doi.org/10.55956/YAQL3321
OPTIMISATION OF MELON PROCESSING METHODS
- N.A. Umbetaliev
- G.K. Kuzembaeva
- K.K. Kuzembaev
- M. Makhanov
- E. Shambulov
- S.Zh. Oralbaev
- Zh.T. Sydykbaev
64-75

2024-09-30
Abstract views: 116 / PDF downloads: 45
https://doi.org/10.55956/RVXH3970
ART DESIGNING OF THE COSTUME SHAPE BASED ON THE APPLICATION OF THE PRINCIPLE OF CLASSICAL SYMMETRY
- A.K. Abdikayeva
- B.M. Ualiyev
- A.G. Аbdrakhmanova
384-392

2024-09-30
Abstract views: 94 / PDF downloads: 39
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: 247 / PDF downloads: 129
https://doi.org/10.55956/QQEG6278
ASSESSMENT OF THE TECHNOLOGICAL SUITABILITY OF NATURAL SALT DEPOSITS OF THE SARYSU DISTRICT FOR THE PRODUCTION OF EDIBLE TABLE SALT
- A.M. Baitureev
- Zh.A. Yertaeva
- A.T. Onlabekova
- A.B. Mynbayeva
19-29

2026-06-30
Abstract views: 63 / PDF downloads: 44
https://doi.org/10.55956/YVZS4266
DEVELOPMENT OF CRACKER TECHNOLOGY USING WHOLE WHEAT FLOUR
- B.Е. Sоltуbауеvа
- I.B. Shаmbеtоvа
33-40

2025-03-30
Abstract views: 247 / PDF downloads: 118
https://doi.org/10.55956/AXXE6430
RESEARCH INTO THE TECHNOLOGY OF PRODUCING FIRE-RESISTANT MODIFIED YARN IN THE PRODUCTION OF CARPET TEXTILES
- G.S. Kenzhibayevа
- M.T. Sikhimbayeva
231-244

2026-06-30
Abstract views: 54 / PDF downloads: 34
https://doi.org/10.55956/DSEO2494
THE TECHNOLOGY OF ORIENTAL FLATBREAD MADE FROM WHEAT FLOUR WITH 0.3 KG OF BRAN
- G.E. Aubakirova
- A.T. Bekbolatova
- A.A. Kulpiyissova
63-70

2025-09-30
Abstract views: 329 / PDF downloads: 165
https://doi.org/10.55956/RSRC8339
MEAT PRODUCTIVITY CHARACTERISTICS OF THE ALTAI RED SHEEP BREED IN THE XINJIANG REGION
- A. Zulpykharuly
- L. Anuarkyzy
63-72

2026-06-30
Abstract views: 54 / PDF downloads: 20

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DEPENDENCE OF YARN QUALITY INDICATORS ON THE PROPERTIES OF COTTON FIBERS OF DIFFERENT BREEDING VARIETIES

TECHNOLOGY OF PRODUCTION OF PECTIN-CONTAININGCURD PRODUCT IN PRODUCTION CONDITIONS

STATISTICAL MODELLING AND EVALUATION OF THE STABILITY OF THE TECHNOLOGICAL PROCESS OF COTTON OIL PRODUCTION BY ACID NUMBER INDICATOR ON THE EXAMPLE OF «SHYMKENTMAY» JSC

RESEARCH OF THE QUALITY OF CONFECTIONERY PRODUCTS OF LONG-TERM STORAGE FROM MELON CROPS

ERGONOMIC ASSESSMENT OF THE STATIC CONFORMITY OF GARMENTS

QUALITY INDICATORS OF WHEAT BREAD BASED ON HOP YEAST

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

DEVELOPMENT OF TECHNOLOGY FOR MEAT SEMI-FINISHED PRODUCTS USING NATURAL ANTIOXIDANTS

METHOD OF DRYING FRUITS AND BERRIES UNDER EFFICIENT CONDITIONS USING GAS DRYING EQUIPMENT

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

JUSTIFICATION OF MELON PRODUCT DRYING METHODS

RESEARCH AND IMPORTANCE OF MARKETING ANALYSISIN PRODUCTION OF UNIFORMS FOR STEWARDESSES

MATHEMATICAL MODEL FOR FOOD FORMULATION WITH MICROGREENS GROWN USING IOT IN VERTICAL FARMING

INVESTIGATION OF THE EFFECT OF ACTIVE WATER ON FLOUR CONFECTIONERY PRODUCTS

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

STUDY OF THE FATTY ACID COMPOSITION OF AYRAN ENRICHED WITH CORN SILK EXTRACT

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

OPTIMISATION OF MELON PROCESSING METHODS

ART DESIGNING OF THE COSTUME SHAPE BASED ON THE APPLICATION OF THE PRINCIPLE OF CLASSICAL SYMMETRY

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

ASSESSMENT OF THE TECHNOLOGICAL SUITABILITY OF NATURAL SALT DEPOSITS OF THE SARYSU DISTRICT FOR THE PRODUCTION OF EDIBLE TABLE SALT

DEVELOPMENT OF CRACKER TECHNOLOGY USING WHOLE WHEAT FLOUR

RESEARCH INTO THE TECHNOLOGY OF PRODUCING FIRE-RESISTANT MODIFIED YARN IN THE PRODUCTION OF CARPET TEXTILES

THE TECHNOLOGY OF ORIENTAL FLATBREAD MADE FROM WHEAT FLOUR WITH 0.3 KG OF BRAN

MEAT PRODUCTIVITY CHARACTERISTICS OF THE ALTAI RED SHEEP BREED IN THE XINJIANG REGION

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