Mursalykova 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. Effect of Pressure Regulating Mechanism on Screw Pressing Efficiency and Production Capacity in Sea Buckthorn (Hippophae rhamnoides) Juice Extraction
5. Development of a small-size processing line for production of safflower oil
6. Innovative Resource-Saving Equipment for Safflower Processing to Improve Oil Quality
7. Mathematical Modeling of Screw Press Configuration for Processing Safflower Oil
8. Effect of Lactic Acid Bacteria Concentration and Flaxseed Cake Flour on the Formation and Stability of Bovine Blood Plasma Gels
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