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DEVELOPMENT OF THE FORMULA OF GINGERBERRY PRODUCTS WITH THE ADDITION OF WHOLE GRAIN FLOUR QUINOA

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2023 • 1021

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DEVELOPMENT OF THE LOGISTICS SYSTEM IN SMALL FOOD ENTERPRISES

Cholpon Zhaparbekova, Elmira Kaparova

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2023 • 880

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USE OF FLOUR MIXTURES FOR PREPARING GLUTEN-FREE BAKERY PRODUCTS

Versaviia Dreshpan, Elmira Kaparova

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2023 • 1282

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«GREEN CORRIDOR» FOR FOOD AND PRODUCTS

Zamira Omorova, Svetlana Tarasova , Elmira Kaparova

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2022 • 1129

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CURRENT ASPECTS AND RESULTS OF EVALUATION OF RELEASED SWEET PEPPER VARIETIES

Kurmanzhan Osmonalieva, Elmira Kaparova, Zamira Omorova, Altynay Talasbaeva, Aliya Aidarova

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2024 • 1030

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INFLUENCE OF PLASTIC CONTAINERS AND PACKAGING MATERIALS ON ECOLOGY AND FOOD SAFETY

Zhibek Maatkerimova, Svetlana Tarasova , Elmira Kaparova

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2024 • 1056

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INNOVATIVE METHODS IN CONTROL AND EVALUATION OF MILK QUALITY

Guliza Zarlykova, Elmira Kaparova, Aitol Asanalieva

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2024 • 1207