Search Results - "Yerbulekova, Moldir"

REVEALING THE INFLUENCE OF SORGHUM FLOUR ON THE RHEOLOGICAL AND BAKING PROPERTIES OF DOUGH, THE QUALITY AND NUTRITIONAL VALUE OF BREAD.

Authors: Ussembayeva, Zhibek Dautkanov, Nurlan Yerbulekova, Moldir et al.

Source: Eastern-European Journal of Enterprise Technologies; 2024, Vol. 130 Issue 11, p43-55, 13p

Modern methods of introduced and domestic grape varieties in the climatic conditions of the South and Southeast Kazakhstan.

Authors: Kazybayeva, Saule ZH. Azhitayeva, Laura A. Tauirbayeva, Zhadyra T. et al.

Source: Caspian Journal of Environmental Sciences. Apr2026, Vol. 24 Issue 2, p405-424. 20p.

Fatty Acid Profile of Functional Emulsion-Based Food Products Containing Conventional and Unconventional Ingredients.

Authors: Mukhametov, Almas Mamayeva, Laura Yerbulekova, Moldir et al.

Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2022, Vol. 34 Issue 2, 10.15586/ijfs.v34i2.2181 p89-97. 9p. 3 Charts, 5 Graphs.