Жумалиева Гульжан Е.

Публикации в цифровом репозитории

• 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