Zobrazeno 1 - 4
of 4
pro vyhledávání: '"G. N. Zhakupova"'
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 167-176 (2023)
Recently, there has been a need to conduct research on obtaining food additives based on natural raw materials, finding optimal methods of its processing, creating waste-free technologies, as well as expanding the production of food enriched with vit
Externí odkaz:
https://doaj.org/article/e5797f78ceb448988f76273c383bc2eb
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 1, Pp 81-88 (2023)
The main strategy of the state policy in the nutrition is the natural products production that helps to reach the daily needs for nutrients, as well as the development and intensification of resource-saving technologies. It has been established that
Externí odkaz:
https://doaj.org/article/6cde5bcb7a0141739d1e628ebeb6344d
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 99-105 (2022)
The production of whey drinks is of interest in all countries with a developed dairy industry. The basis of beverages – whey – is a valuable secondary raw material of the dairy industry, which is not utilized by every enterprise. In the world, th
Externí odkaz:
https://doaj.org/article/358f7abc4fa343e8870c17e806ee05d5
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 40-45 (2022)
The article provides the main qualities and characteristics of whey, the results of obtaining whey-based cheeses. All the properties of the serum have been determined, and the formulations of the new product have also been developed. Whey cheese form
Externí odkaz:
https://doaj.org/article/e8d8e2d25a9046b09f83221524d0d08f