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• https://doi.org/10.55956/SPFA5770

  EFFICIENCY OF ADDING FLAX SEED AND SPELT FLOUR TO THE RECIPE OF YEAST-FREE WHEAT BREAD

  • A.M. Abish
  • M.P. Bayysbaevа

  17-24

  2025-03-30

  Abstract views: 243 / PDF downloads: 77
• 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: 152 / PDF downloads: 45
• https://doi.org/10.55956/OBSG2261

  TECHNOLOGY OF PRODUCING BAKERY PRODUCTS FROM BUCKWHEAT FLOUR AND BRAN WITHOUT USING YEAST STARTER

  • G.E. Aubakirova
  • N.A. Yerish
  • T.A. Mukhamedov
  • A.A. Kulpiyisova

  132-138

  2026-03-30

  Abstract views: 78 / PDF downloads: 115
• https://doi.org/10.55956/GRQA4117

  IDENTIFICATION OF LACTIC ACID BACTERIA AND YEAST FROM SHUBAT

  • A.Zh. Orazov
  • A.S. Zhumagalieva
  • Zh.Zh. Koishieva
  • L.A. Nadtochii

  128-139

  2024-09-30

  Abstract views: 106 / PDF downloads: 37
• 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: 160 / PDF downloads: 70