Kulushtayeva B 1

1. BIOACTIVE COMPONENTS AND ANTIBACTERIAL ACTIVITY OF RAW AND BOILED EGYPTIAN PEPPER
2. A MINI REVIEW ON APPLICATION OF NON-THERMAL TECHNIQUES FOR PROTECTION OF FRUIT JUICES
3. Composite flour production and assessment of the safety quality of gluten-free bread
4. Effects of Spinach Addition on the Nutritional Value, Functional Properties, Microstructure and Shelf Life of Lamb Meat Dumplings
5. Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat
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