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• https://doi.org/10.55956/SLEL7322

  DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL BAKERY PRODUCTS MADE FROM COMPOSITE FLOUR

  • L.Zh. Alashbayeva
  • M.A. Yakiyayeva

  136-143

  2026-09-30

  Abstract views: 68 / PDF downloads: 50
• https://doi.org/10.55956/INHM2825

  IMPROVING THE NUTRITIONAL VALUE OF PASTA WITH THE ADDITION OF ORDINARY ROSEHIP

  • G.E. Aubakirova
  • A.M. Saidov
  • A.K. Kozhakhmetova

  8-17

  2024-03-30

  Abstract views: 165 / PDF downloads: 82