Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly
Tultabayeva, Tamara, Tokysheva, Gulzhan, Zhakupova, Gulmira, Konysbaeva, Damilya, Mukhtarkhanova, Rauan, Matibayeva, Ainur, Mukhametov, Almas, Zamaratskaia, Galia, Makangali, Kadyrzhan
Published in Applied sciences (01.09.2023)
Published in Applied sciences (01.09.2023)
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Physico-Сhemical Parameters of Humic Substances of Brown Coal and their Effect on the Growth of Phoenix dactylifera
Konysbaeva, Damilya, Yermagambet, Bolat, Kassenova, Zhanar, Gorbulya, Viktoriya, Kazankapova, Maira, Khaimuldinova, Altyngul
Published in OnLine Journal of Biological Sciences (01.04.2023)
Published in OnLine Journal of Biological Sciences (01.04.2023)
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Study of the National Cooked Smoked Meat Products While Tests with Laboratory Animals at the Pathology Models with the Purpose to Confirm the set of Biocorrective Features
Makangali, Kadyrzhan, Taeva, Aigul, Lisitsyn, Andrei, Uzakov, Yasin, Konysbaeva, Damilya, Victoria, Gorbula
Published in Current research in nutrition and food science (01.08.2018)
Published in Current research in nutrition and food science (01.08.2018)
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STUDY OF SEA BUCKTHORN SEED POWDER EFFECT ON THE PRODUCTION OF COOKED-SMOKED MEAT PRODUCTS FROM CAMEL MEAT AND BEEF
MAKANGALI, K., KONYSBAEVA, D., ZHAKUPOVA, G., GORBULYA, V., SUYUNDIKOVA, Zh
Published in Tchê química (01.11.2019)
Published in Tchê química (01.11.2019)
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