Жумалиева Гульжан Е.
Publications in the Digital Repository
- Effect of Complex Supplements on the Rheological Properties of Dough
- Fatty ACID Composition of Biological Active Additive
- INVESTIGATION OF THE NUTRITIONAL VALUE AND BIOLOGICAL VALUE OF LOW-VALUE FISH AND VEGETABLE ORIGIN RAW MATERIALS
- The Optimization Additive's Mixing Processes in Based on their Thermodynamic Characteristics During the Production Food Products with Long Shelf Life
- ВЛИЯНИЕ ТЕМПЕРАТУРЫ НА ПРОЦЕСС ПРОРАЩИВАНИЯ ТРИТИКАЛЕ