Khaimuldinova A 1

1. DEVELOPMENT OF A LAYER LEVELING TECHNOLOGY THAT REDUCES THE ENERGY INTENSITY OF THE PROCESSES OF MIXING AND DRYING THE FODDER MASS
2. Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review
3. Valorizing indigenous goat milk: functional, nutritional, and sensory properties of Halloumi cheese from northern Kazakhstan
4. Physico-Сhemical Parameters of Humic Substances of Brown Coal and their Effect on the Growth of Phoenix dactylifera
1