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1. Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber
2. DEVELOPMENT OF TECHNOLOGY FOR MACARONI PRODUCTS BASED ON FLOUR OF GRAIN CROPS AND ION-ZONED WATER
3. STUDYING THE EFFECT OF THE DEVELOPED TECHNOLOGY ON THE CHEMICAL COMPOSITION OF YOGURT MADE FROM CAMEL MILK
4. Justification Of Pectin Concentrate Safe Storage Terms By Pectin Mass Ratio
5. Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water
6. A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder
7. Development of a Functional Granola Enriched with Cranberry (Vaccinium macrocarpon, cv. Ben Lear) Extract: Formulation and Sensory Assessment
8. The potential of goat meat as a nutrition source for schoolchildren
9. The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks
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