Izteliyeva R 1

1. Development Of An Innovative Technology For Accelerated Cooking Of No Yeast Bread Using Ion-Ozonized Water
2. Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture
3. Improvement of safety assessment and quality control of fish products [e.g., caviar, caviar of the perch family (Percidae)] based on traceability system
4. Investigation of the Effect of Technological Processing on the Quality of Goats Milk Cheese
5. Preparation and examination of the quality of gingerbread made with composite flour and sugar beet
6. Ensuring quality and safety in the production and storage of poultry meat
7. Fermentation of Wheat Bread with Lactiplantibacillus plantarum: Study of Changes in Acrylamide and Microbiological Spoilage During Packaging at Different Temperatures
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