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1. DEVISING OPTIMAL TECHNOLOGICAL PARAMETERS FOR SPRAY DRYING TO PRODUCE WHOLE CAMEL MILK POWDER
2. DEVELOPMENT OF TECHNOLOGY FOR MACARONI PRODUCTS BASED ON FLOUR OF GRAIN CROPS AND ION-ZONED WATER
3. Effect of nutritional supplements on the physico-structural and sensory characteristics of low-fat camel milk yogurt
4. Effect of pretreatment on freeze-drying time of camel milk
5. STUDYING THE EFFECT OF THE DEVELOPED TECHNOLOGY ON THE CHEMICAL COMPOSITION OF YOGURT MADE FROM CAMEL MILK
6. The effect of camel milk curd masses on rats blood serum biochemical parameters: Preliminary study
7. Quality and safety of new types of dairy products based on cow’s and mare’s milk with vegetable additives
8. Assessment of food safety awareness and hygiene practices among food handlers in Almaty, Kazakhstan
9. Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models
10. A Study Of The Possibilities Of Using Linseed Flour And Rice Husk Fiber As An Additional Source Of Raw Materials In The Bakery Industry
11. Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter
12. Advancements in Camel Milk Drying Technology: A Comprehensive Review of Methods, Chemical Composition, and Nutritional Preservation
13. The effect of camel milk on house dust mite allergen induced asthma model in BALB/C mice
14. Use of non-conventional raw materials in the production of gluten-free pasta – a review
15. Optimisation of Storage Parameters for Walnuts Under Controlled Ozone and Temperature Conditions
16. Regional features of camel milk composition and properties in the Republic of Kazakhstan
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