Department Of Industrial Informatics 1

1. Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties
2. Optimal Ways of Safflower Oil Production with Improvement of Press Equipment
3. Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages—A Review
4. Innovative Resource-Saving Equipment for Safflower Processing to Improve Oil Quality
5. An Analysis of the Correct Frequency of the Service Inspections of German Passenger Cars—A Case Study on Kazakhstan and Poland
6. Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan
7. 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
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