Zobrazeno 1 - 10
of 70
pro vyhledávání: '"A. A. Makhambetova"'
Autor:
M. B. Bekbolatova, D. A. Shaimerdenova, M. Zh. Chakanova, A. I. Iztaev, G. T. Sarbasova, D. M. Iskakova, A. A. Yesmambetov, A. A. Makhambetova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 128-138 (2022)
The article gives a general description of baking additives and improvers, types, purposes and technology of use. The indicators of quality and safety of baking additives are presented. Finely dispersed powders from cereals, leguminous crops and bran
Externí odkaz:
https://doaj.org/article/837b2465b98f45e1a736efe8212f9450
Autor:
G. T. Sarbasova, D. A. Shaimerdenova, A. A. Makhambetova, Zh. M. Chekanova, D. M. Iskakova, M. B. Bekbolatova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 127, Iss 2, Pp 91-99 (2021)
For the rational and effective use of wheat grain grown in the country, the article presents overview materials and statistics on the use of products of deep processing of wheat grain in Kazakhstan. Data on the main technologies for obtaining gluten
Externí odkaz:
https://doaj.org/article/38809a3e5b404e06a86b1d450825ecc0
Autor:
Zh. M. Chekanova, A. A. Makhambetova, G. T. Sarbasova, D. A. Shaimerdenova, D. M. Iskakova, M. B. Bekbolatova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 20-25 (2021)
The article presents data on the biochemical composition of cereals and legumes, on the basis of which 2 types of grain were selected: buckwheat and lentils. Experimental samples of whole-grain flour from buckwheat and lentil grains with an optimal r
Externí odkaz:
https://doaj.org/article/dc454833544d4f5f88b8a3ae1a596d7c
Autor:
D. A. Shaimerdenova, A. A. Makhambetova, Zh. M. Chekanova, G. T. Chekanova, D. M. Iskakova, M. B. Bekbolatova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 127, Iss 2, Pp 82-90 (2021)
The article presents data on the selection and biochemical composition of flour from cereals and legumes that do not contain gluten for the production of gluten-free bread and national flour product. The novelty of research is to study the effect of
Externí odkaz:
https://doaj.org/article/ff8448933e174eee865049fed12ab52d
Autor:
Sanazar Kadyr, Altyn Zhuraliyeva, Aislu Yermekova, Aigerim Makhambetova, Daulet B. Kaldybekov, Ellina A. Mun, Denis Bulanin, Sholpan N. Askarova, Bauyrzhan A. Umbayev
Publikováno v:
Pharmaceutics, Vol 16, Iss 10, p 1301 (2024)
Background/Objectives: An inhibitor of small Rho GTPase Cdc42, CASIN, has been shown to reduce cancer cell proliferation, migration, and invasion, yet it has several limitations, including rapid drug elimination and low bioavailability, which prevent
Externí odkaz:
https://doaj.org/article/b99b1b79f543413c9afd5318d7c3bd23
Autor:
Kadyr, Sanazar, Zhuraliyeva, Altyn, Yermekova, Aislu, Makhambetova, Aigerim, Kaldybekov, Daulet B., Mun, Ellina A., Bulanin, Denis, Askarova, Sholpan N., Umbayev, Bauyrzhan A.
Publikováno v:
Pharmaceutics; Oct2024, Vol. 16 Issue 10, p1301, 13p
Akademický článek
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Publikováno v:
Aesthetic Plastic Surgery; Dec2023, Vol. 47 Issue 6, p2585-2589, 5p
Autor:
Zhamilya Makhambetova
Publikováno v:
Education and Self Development. 17:129-143
The quality of education is increasingly a priority area for state development. In the context of globalisation, the mission of the education system has become to create conditions for the achievement of greater stability in society, by ensuring equa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d543843181f3dc17852afc2a95c92d76
https://doi.org/10.26907/esd.17.2.12
https://doi.org/10.26907/esd.17.2.12
Publikováno v:
Journal of Educational Sciences. 74
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6750ba4e83486aa7fb518f9ecd7bbc76
https://doi.org/10.26577/jes.2023.v74.i1.011
https://doi.org/10.26577/jes.2023.v74.i1.011