Kakimov M 1

1. Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties
2. Improving the Technology of Primary Purification of the Safflower Oil Using Secondary Products of Processing on a Biological Basis
3. Optimal Ways of Safflower Oil Production with Improvement of Press Equipment
4. Design and Engineering Calculation of a Screw Press For Extracting Juice from Sea Buckthorn
5. DESIGN AND ENGINEERING CALCULATION OF A SCREW PRESS FOR EXTRACTING JUICE FROM SEA BUCKTHORN
6. Development of a small-size processing line for production of safflower oil
7. Innovative Resource-Saving Equipment for Safflower Processing to Improve Oil Quality
8. Mathematical Modeling of Screw Press Configuration for Processing Safflower Oil
9. Investigation of the Effects of Electron Beam Irradiation on the Functional Properties and Stability of Various Feed Products During Storage
10. Effect of Lactic Acid Bacteria Concentration and Flaxseed Cake Flour on the Formation and Stability of Bovine Blood Plasma Gels
11. The potential of goat meat as a nutrition source for schoolchildren
12. The study of physicochemical and technological properties of boiled sausage recommended for the older adults
13. Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan
14. Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological Safety
15. EXPLORING THE IMPACT OF WILD NORTHERN KAZAKHSTAN RAW MATERIAL JUICES ON THE CHEMICAL COMPOSITION OF WHEY DRINKS
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