Kizatova M 1

1. INVESTIGATING THE EFFECT OF CORN SILK EXTRACT ON THE PROPERTIES OF THE TRADITIONAL FERMENTED DAIRY PRODUCT AYRAN
2. Justification Of Pectin Concentrate Safe Storage Terms By Pectin Mass Ratio
3. Catalytic Removal of Heavy Metals from Waste Water by Pumpkin Pectin-Containing Nanomaterials-Based Enzyme
4. DEVELOPMENT OF A MATHEMATICAL MODEL FOR THE PROCESS OF MODERNIZATION OF A MELON CLEANING MACHINE
5. REVEALING THE FEATURES OF THE COMPOSITION OF THE WALNUT SHELL FROM THE POINT OF VIEW OF THE POSSIBILITY OF ITS USE IN THE FOODINDUSTRY
6. JUSTIFICATION OF SAFE SHELF LIFE OF WHOLE WHEAT FLOUR OF VARIOUS SIZES, DEPENDING ON THE PROCESSING METHOD
7. Development of dairy products technology with application low-etherificated pectin products
8. The dietary effects of two strain probiotics (Leuconostoc mesenteroides, Lactococcus lactis) on growth performance, immune response and gut microbiota in Nile tilapia (Oreochromis niloticus)
9. Ethnomedical Potentials, Phytochemicals, and Medicinal Profile of Alpinia galanga L.: A Comprehensive Review
10. The effect of camel milk on house dust mite allergen induced asthma model in BALB/C mice
11. Physicochemical, microbiological, and microstructural changes in germinated wheat grain
12. The influence of soft wheat grain germination on its technological properties
13. DEVELOPMENT TECHNOLOGY OF FUNCTIONAL SOFT ICE CREAM USING BEET PECTIN CONCENTRATE AND PROBIOTIC
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