Zobrazeno 1 - 10
of 200
pro vyhledávání: '"Mashanova, A."'
Let $\mathfrak{g}$ be a complex simple finite dimensional Lie algebra and $G$ be the adjoint Lie group with the Lie algebra $\mathfrak{g}$. To every $C \in G$ one can associate a commutative subalgebra $B(C)$ in the Yangian $Y(\mathfrak{g})$, which i
Externí odkaz:
http://arxiv.org/abs/2212.11995
Autor:
Fariza Sagyntay, Auelbek Iztaev, Assel Borankulova, Baltash Tarabayev, Begzada Soltybayeva, Nurbibi Mashanova, Viera Šottníková, Anar Kabylda
Publikováno v:
Potravinarstvo, Vol 18 (2024)
The production of food products that do not contain gluten is being actively developed since it is not recommended for certain medical reasons, such as celiac disease. Therefore, developing high-quality and highly nutritional gluten-free (GF) pasta p
Externí odkaz:
https://doaj.org/article/9e37eb7c3af94128af655e36d92cd7b9
We study the eigenproblem for Bethe subalgebras of the Yangian $Y(\mathfrak{gl}_n)$ in tame representations, i.e. in finite dimensional representations which admit Gelfand-Tsetlin bases. Namely, we prove that for any tensor product of skew modules $V
Externí odkaz:
http://arxiv.org/abs/2109.03170
Akademický článek
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Autor:
Mashanova-Golikova, Inna
We consider Bethe subalgebras B(C) in the Yangian $Y(\mathfrak{gl}_2)$ with $C$ regular $2\times 2$ matrix. We study the action of Bethe subalgebras of $Y(\mathfrak{gl}_2)$ on finite-dimensional representations of $Y(\mathfrak{gl}_2)$. We prove that
Externí odkaz:
http://arxiv.org/abs/1906.09049
Autor:
N. Mashanova, G. Mukambetov, G. Karimova, R. Niyzbekova, Zh. Sataeva, M. Smagulova, A. Ibzhanova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 139-145 (2022)
This article discusses the qualitative indicators of pasta products obtained by partially replacing high-quality wheat powder with flaxseed cake. This is due to the fact that flaxseed cake has a high energy value, is rich in essential protein, macro-
Externí odkaz:
https://doaj.org/article/c9d3f4deac4a492c93722e8293133dc9
Akademický článek
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Autor:
Mashanova Nurbibi, Aimagambetova Raushan, Satayeva Zhuldyz, Smagulova Mirgul, Ibzhanova Ainur, Karimova Gulmaida
Publikováno v:
BIO Web of Conferences, Vol 85, p 01033 (2024)
In this paper, an analysis was made of the use and consumption of soybean meal. Studied organoleptic, physico-chemical, functional and technological indicators of soybean cake. The safety of the use of cake in the production of bakery products has be
Externí odkaz:
https://doaj.org/article/18ac03d81ea9475d99ab1a302ad06269
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 144-150 (2022)
The object of research chosen in the work is low-value products of slaughter and processing of livestock, in particular by-products of category II. Having a sufficient protein content and a number of other properties necessary for the production of p
Externí odkaz:
https://doaj.org/article/4ff1d7d893404535b9f6346d2dfdb525
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 137-144 (2022)
The analysis of existing foreign technologies of herodietic meat products was carried out, which showed that the main components forming their orientation are: connective-woven proteins, vitamins, minerals. The use of secondary raw materials seems pr
Externí odkaz:
https://doaj.org/article/e97b23944d0245a1b7156d52e9eabd49