Izembayeva A 1

1. Agricultural waste processing technology and its relationship with the organic products industry
2. Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber
3. DEVELOPMENT OF TECHNOLOGY FOR MACARONI PRODUCTS BASED ON FLOUR OF GRAIN CROPS AND ION-ZONED WATER
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. DESIGN OF EXTRUDED GRAIN SLICES WITH PHYTOCONCENTRATES
7. Development of functional extruded crispbreads enriched with wild plant concentrates
8. ANALYSES OF STATE CONTROL AND SUPERVISION OF FOOD SAFETY IN RUSSIA
9. THE ROLE OF DRINKING WATER IN THE HUMAN DIET AND THE QUALITY OF BOTTLED DRINKING WATER
10. Ensuring quality and safety in the production and storage of grain crops
11. A Study Of The Possibilities Of Using Linseed Flour And Rice Husk Fiber As An Additional Source Of Raw Materials In The Bakery Industry
12. Innovative working bodies of construction production machines with cycloidal motion
13. The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks
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