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• https://doi.org/10.55956/LZHZ9319

  IMPROVEMENT OF THE OPTIMAL RECIPE OF PASTA PRODUCTS ENRICHED WITH YOGURT POWDER AND STUDY OF THEIR STRUCTURAL PROPERTIES

  • А.А. Toktabek
  • L.A. Mamayeva
  • Hülya Gül
  • A.E. Otunshiуeva

  60-70

  2026-03-30

  Abstract views: 153 / PDF downloads: 106
• https://doi.org/10.55956/HTHL7093

  DEVELOPMENT AND RESEARCH OF YOGURT BASED ON COW AND SOY MILK WITH VEGETABLE ADDITIVES

  • Z.T. Nurseytova
  • A.K. Dzhanmuldaeva
  • G.Zh. Nurynbetova
  • B.Zh. Muldabekova
  • M.S. Cherova
  • M.A. Yakiyayeva

  58-64

  2025-12-30

  Abstract views: 247 / PDF downloads: 137
• https://doi.org/10.55956/GFMF6362

  IMPROVEMENT OF THE TECHNOLOGY FOR PRODUCING FERMENTED MILK PRODUCTS ENRICHED WITH NATURAL OLEASTER FRUITS

  • А.К. Мustafayeva
  • B. Kаlemshariv
  • М.Т. Мursalykova
  • S.A. Kardenov
  • G.J. Sharikbayeva
  • J.B. Birzhanova

  9-19

  2025-12-30

  Abstract views: 192 / PDF downloads: 165
• https://doi.org/10.55956/IVQS7676

  Optimization of yogurt formulation with quince additive and trehalose using Design of Experiments

  • Z.К. Imangaliyeva
  • F.T. Dikhanbayeva
  • G.N. Zhaksylykova
  • G.K. Kuzembayeva

  30-45

  2026-09-30

  Abstract views: 65 / PDF downloads: 46