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Просмотр по автору "Zheldybaeva, A.A."

Просмотр по автору "Zheldybaeva, A.A."

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  • Application and safety of pectin substances from vegetable raw materials in bread production 
    Zheldybaeva, A.A.; Azimova, S.T.; Aman, S.Е.; Temirbekkyzy, А.; Sarsenbayeva, Z.Т. (Almaty technological university, 2024-2)
    Currently, pectin substances and their compounds are often used in cooking as an anionic surfactant. In the technology of food preparation, such properties of pectin substances as swelling, thickening, gel-forming, ...
  • Study of urease activity in semi-finished meat products 
    Amanova, S.S.; Raimbayeva, N.Т.; Тungishbayeva, U.О.; Zheldybaeva, A.A. (Almaty technological university, 2024-3)
    Meat production is one of the fastest growing sectors of global agriculture, and poultry meat is the most accessible and expanding source of protein for people of all income levels. In connection with recent world events, ...

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