alashbayeva-l 1

1. Comparative Antibacterial Activity of Cabbage Varieties Against Thermophilic Bacillus spp. Isolated from Wheat Grains
2. Development of technology for bakery products
3. Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis
4. Preparation and examination of the quality of gingerbread made with composite flour and sugar beet
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