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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: 166
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PDF downloads: 109
https://doi.org/10.55956/NUWB9743
STUDY OF THE TECHNOLOGY FOR PRODUCING NATIONAL BAKERY PRODUCTS WITH MELON POWDER
Abstract views: 225
/ PDF downloads: 161
https://doi.org/10.55956/RHXH1716
VITAMIN AND CALCIUM CONTENT IN FRUITS OF WILD BERRIS OF THE ISSYK-KUL REGION OF KYRGYZSTAN
Abstract views: 170
/ PDF downloads: 57
https://doi.org/10.55956/KLJM9869
RESEARCH OF GROATS FROM AMARANTH GROWN IN THE CONDITIONS OF CENTRAL KAZAKHSTAN
Abstract views: 109
/ PDF downloads: 0
https://doi.org/10.55956/EHKF2564
IMPROVEMENT OF THE TECHNOLOGY OF FORTIFIED FRUIT AND VEGETABLE JUICES
Abstract views: 125
/ PDF downloads: 56
https://doi.org/10.55956/GFMF6362
IMPROVEMENT OF THE TECHNOLOGY FOR PRODUCING FERMENTED MILK PRODUCTS ENRICHED WITH NATURAL OLEASTER FRUITS
Abstract views: 121
/ PDF downloads: 101
https://doi.org/10.55956/QDKH5532
ANALYSIS OF THE IMPACT OF COMPONENT COMPOSITION ON THE TECHNOLOGICAL PROPERTIES OF FLOUR-BASED CONFECTIONERY PRODUCTS
Abstract views: 63
/ PDF downloads: 54
https://doi.org/10.55956/MYKR1056
DEVELOPMENT OF TECHNOLOGY FOR MEAT SEMI-FINISHED PRODUCTS USING NATURAL ANTIOXIDANTS
Abstract views: 80
/ PDF downloads: 59
https://doi.org/10.55956/UEQX1364
IMPROVING THE TECHNOLOGY OF DAIRY PRODUCTS BASED ON THE APPLICATION OF BIOLOGICALLY ACTIVE COMPONENTS
Abstract views: 101
/ PDF downloads: 0
https://doi.org/10.55956/XKGK4405
DEVELOPMENT OF SAFE TECHNOLOGY FOR MEAT PRODUCTS MADE ON THE BASIS OF COMPOSITE ADDITIVES
Abstract views: 214
/ PDF downloads: 88
https://doi.org/10.55956/UHBJ9355
STUDY OF MICROFLORA OF CANNED VEGETABLES WITH DIFFERENT CEREALS
Abstract views: 132
/ PDF downloads: 110
https://doi.org/10.55956/UTID2654
OPTIMIZATION OF FEED COMPOSITION FOR SALMONID FISH ACCORDING TO NUTRITIONAL VALUE STANDARDS
Abstract views: 82
/ PDF downloads: 64
https://doi.org/10.55956/QKOR8581
DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF A NATIONAL FERMENTED MILK PRODUCT FROM CAMEL MILK
Abstract views: 150
/ PDF downloads: 46
https://doi.org/10.55956/SPYE3356
THE RECIPE FOR THE PRODUCTION OF SAUSAGES ENRICHED WITH MILLET BRAN AND OATMEAL «TARY»
Abstract views: 322
/ PDF downloads: 132
https://doi.org/10.55956/TXSM4071
INFLUENCE OF POLLEN ON THE NUTRITIONAL VALUE OF SUGAR COOKIES
Abstract views: 111
/ PDF downloads: 101
https://doi.org/10.55956/QUDQ3797
NEW TYPES OF PLANT RAW MATERIALS IN THE PRODUCTION OF FUNCTIONAL FOODS
Abstract views: 100
/ PDF downloads: 65
https://doi.org/10.55956/ISBR1989
NUTRITIONAL AND BIOLOGICAL VALUE OF DRY CAMEL MILK
Abstract views: 130
/ PDF downloads: 72
https://doi.org/10.55956/GAOH8325
RHEOLOGICAL MECHANICAL MODEL OF MEAT AND BONE MINCED MEAT
Abstract views: 261
/ PDF downloads: 30
https://doi.org/10.55956/NGHI2554
COMPARATIVE ANALYSIS OF THE PHYSICO-CHEMICAL PARAMETERS OF KOUMIS PRODUCED FROM SEASONAL DRIED SAUMAL
Abstract views: 125
/ PDF downloads: 59
https://doi.org/10.55956/BBNG9944
CHOICE OF DISINFECTION METHOD FOR TRITICALE GRAIN IN THE PROCESS OF SPROUT PRODUCTION
Abstract views: 131
/ PDF downloads: 53
https://doi.org/10.55956/MXGY8556
INTEGRATED USE OF SECONDARY MILK RESOURCES
Abstract views: 124
/ PDF downloads: 44
https://doi.org/10.55956/FWDF5613
QUALITY INDICATORS OF WHEAT BREAD BASED ON HOP YEAST
Abstract views: 160
/ PDF downloads: 48
https://doi.org/10.55956/ZPNY2141
DEVELOPMENT OF TECHNOLOGY FOR COMPOSITE FOOD PASTE FROM THE KERNELS OF OILSEEDS
Abstract views: 111
/ PDF downloads: 30
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