alimardanova-m 1

1. Improving the quality and the technology of processed cheeses
2. Comparative characteristics of goat milk products in farms of Akmola and North Kazakhstan regions
3. EFFECT OF ENTEROSORBING DIETARY FIBERS ON THE QUALITY AND SAFETY OF FERMENTED MILK PRODUCTS
4. Revealing The Features Of The Formation Of The Properties Of Processed Cheese With Wild Onions
5. Development Of An Innovative Technology For Accelerated Cooking Of No Yeast Bread Using Ion-Ozonized Water
6. The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method
7. Chemical composition, texture and sensory evaluation of yogurts supplemented with amaranth flour
8. Impact of vacuum freeze-drying on the reconstituted camel milk composition
9. Development of a highly efficient ion-ozone cavitation technology for accelerated bread production
1