Search
Search Results
##search.searchResults.foundPlural##
-
https://doi.org/10.55956/QKOR8581
DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF A NATIONAL FERMENTED MILK PRODUCT FROM CAMEL MILK
Abstract views: 213
/ 
PDF downloads: 77
https://doi.org/10.55956/YUXY9855
OPTIMIZATION OF VITAMIN COMPOSITION IN CURD PRODUCTS
Abstract views: 133
/ PDF downloads: 102
https://doi.org/10.55956/RHXH1716
VITAMIN AND CALCIUM CONTENT IN FRUITS OF WILD BERRIS OF THE ISSYK-KUL REGION OF KYRGYZSTAN
Abstract views: 227
/ PDF downloads: 105
https://doi.org/10.55956/GFMF6362
IMPROVEMENT OF THE TECHNOLOGY FOR PRODUCING FERMENTED MILK PRODUCTS ENRICHED WITH NATURAL OLEASTER FRUITS
Abstract views: 192
/ PDF downloads: 165
https://doi.org/10.55956/BAKH2842
EVALUATION OF THE BIOLOGICAL VALUE OF YOGURTS MADE FROM A MIXTURE OF PLANT-BASED AND COW’S MILK
Abstract views: 214
/ PDF downloads: 172
https://doi.org/10.55956/RKHS1655
DEVELOPMENT OF A FUNCTIONAL CEREAL BAR FORMULATION USING THE TRADITIONAL KAZAKH FOOD CONCENTRATE MAISOK
Abstract views: 54
/ PDF downloads: 51
https://doi.org/10.55956/QRKL8110
RESEARCH OF THE QUALITY OF CONFECTIONERY PRODUCTS OF LONG-TERM STORAGE FROM MELON CROPS
Abstract views: 252
/ PDF downloads: 158
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
/ PDF downloads: 91
https://doi.org/10.55956/MXGY8556
INTEGRATED USE OF SECONDARY MILK RESOURCES
Abstract views: 184
/ PDF downloads: 93
https://doi.org/10.55956/PMAZ3144
ASSESSMENT OF THE NUTRITIONAL AND TECHNOLOGICAL VALUE OF FISH CUTLETS WITH A PLANT ADDITIVE
Abstract views: 125
/ PDF downloads: 73
https://doi.org/10.55956/XKAN7647
SAFETY OF FUNCTIONAL FOOD PRODUCTS
Abstract views: 182
/ PDF downloads: 113
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/FNPN7877
STUDY OF THE FATTY ACID COMPOSITION OF AYRAN ENRICHED WITH CORN SILK EXTRACT
Abstract views: 169
/ PDF downloads: 147
https://doi.org/10.55956/UEQX1364
IMPROVING THE TECHNOLOGY OF DAIRY PRODUCTS BASED ON THE APPLICATION OF BIOLOGICALLY ACTIVE COMPONENTS
Abstract views: 166
/ PDF downloads: 0
https://doi.org/10.55956/LCYR5424
THE EFFECT OF MECHANICAL PROCESSING ON THE AMINO ACID AND VITAMIN COMPOSITION OF QUARK CHEESE PASTE WITH THE ADDITION OF VEGETABLE PUREES
Abstract views: 335
/ PDF downloads: 91
https://doi.org/10.55956/QLBC8286
CALCULATION OF THE RECIPE OF GRAIN MIXTURE OF THE NATIONAL DRINK “ASHYMYK”
Abstract views: 209
/ PDF downloads: 0
1 - 16 of 16 itemsLoading...