Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Alimzhan Imanbayev"'
Autor:
Ainura Kairbayeva, Dinara Tlevlessova, Alimzhan Imanbayev, Kalima Mukhamadiyeva, Yesmurat Mateyev
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Vol. 2 No. 11 (116) (2022): Technology and Equipment of Food Production; 12-22
Eastern-European Journal of Enterprise Technologies; Том 2 № 11 (116) (2022): Технології та обладнання харчових виробництв; 12-22
Eastern-European Journal of Enterprise Technologies; Том 2 № 11 (116) (2022): Технології та обладнання харчових виробництв; 12-22
This paper considers the process of squeezing oil from melon seeds in a screw oil press, using the method of planning a full-factor experiment. To study the interaction of various factors affecting the process of squeezing oil from melon seeds, mathe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24a9674c932f71b33982813a606b72f6
https://doi.org/10.15587/1729-4061.2022.255731
https://doi.org/10.15587/1729-4061.2022.255731
Autor:
Botakoz KULUSHTAYEVA, Gulnur NURYMKHAN, Galiya TUMENOVA, Kulbaram BAYAZITOVA, Alimzhan IMANBAYEV
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e56522, Published: 23 JAN 2023
Nutrition has the great importance on the human feeling. Moreover, there are some pathologies that can be cured only together with feeding correction. So, current article deals with the cause of chronic celiac disease which causes atrophy of the inte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d26719bcbd35519fcd5ab522684bf28
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100531&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100531&lng=en&tlng=en
Autor:
Elvira Mailybayeva, Alimzhan Imanbayev, Gulmira Yessirkep, Saltanat Mussayeva, Azret Shingissov
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Vol. 3 No. 11 (117) (2022): Technology and Equipment of Food Production; 31-38
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (117) (2022): Технології та обладнання харчових виробництв; 31-38
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (117) (2022): Технології та обладнання харчових виробництв; 31-38
This work is aimed at developing a procedure for controlling the rheological properties of wheat dough during its kneading based on a parametric model. Dough kneading is the most important technological operation in the production of bakery products.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77c5fafa5a8b08611e8970da34cbc528
http://journals.uran.ua/eejet/article/view/257323
http://journals.uran.ua/eejet/article/view/257323
Autor:
Tultabayev, Mukhtar, Chomanov, Urishbay, Tultabayeva, Tamara, Shoman, Aruzhan, Dodaev, Kuchkar, Azimov, Utkir, Zhumanova, Umyt
Publikováno v:
Eastern-European Journal of Enterprise Technologies; 2022, Vol. 116 Issue 11, Preceding p23-28, 7p
Autor:
Zahorulko, Andrii, Zagorulko, Aleksey, Kasabova, Kateryna, Liashenko, Bogdan, Postadzhiev, Alexander, Sashnova, Mariana
Publikováno v:
Eastern-European Journal of Enterprise Technologies; 2022, Vol. 116 Issue 11, Preceding p6-11, 7p