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• 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: 206 / PDF downloads: 121
• 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/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/CSPE3798

  DEVELOPMENT OF A METHOD FOR DIRECT TANNING OF FUR SHEEPSKINS

  • D.K. Rakhmetbay
  • M.Sh. Dzhunisbekov
  • M.Sh. Shardarbek
  • T.J. Kodirov

  308-312

  2024-06-30

  Abstract views: 175 / PDF downloads: 48
• https://doi.org/10.55956/QHLI8849

  THE INFLUENCE OF MATCHA TEA ON THE ANTIOXIDANT ACTIVITY OF SPONGE CAKE SEMI-FINISHED PRODUCT

  • A.M. Saidov
  • D.A. Kalitka
  • V. Amanzhol
  • G.K. Yeseeva
  • Zh.E. Balguzhinova

  49-62

  2025-03-30

  Abstract views: 253 / PDF downloads: 175
• https://doi.org/10.55956/SNTV4002

  ТАҒАМДЫҚ ТАЛШЫҚТАР ҚОСЫЛҒАН ЖАРТЫЛАЙ ЕТ ФАБРИКАТТАРЫНЫҢ ТҮС КӨРСЕТКІШТЕРІН АНЫҚТАУ

  • A.K. Kurmanbekova
  • A.M. Taeva
  • I.M. Chernukha
  • B.Sh. Jetpisbayeva
  • N.K. Abilmazhinova

  33-39

  2026-03-30

  Abstract views: 124 / PDF downloads: 111
• 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