METHODS OF PRODUCING WITH OUT YEAST BREAD FROM DIFFERENT CLASSES OF SOFT WHEAT by A. . Iztayev, M. A. Yakiyayeva, Sh. A. Tursunbayeva, M. M. Mayemerov, I. . Zhauantay

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APPLICATION OF THE COMPOSITE MIXTURE IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS by M. A. YAKIYAYEVA, B. Z. MULDABEKOVA, A. M. TOKTAROVA, A. K. KHASENOVA, A. A. SEYDIMKHANOVA

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Production without yeast bread from soft wheat flour low class by A. Iztayev, Sh. A. Tursunbayeva, M. A. Yakiyayeva, M. M. Маyемеrоv

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Methods for increasing food value of flour confectionery goods by A. A. Теngelbayeva, A. B. Toktamysova, B. Zh. Мuldabekova, G. K. Iskakova, M. A. Yakiyayeva

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INFLUENCE OF CHANGE IN PRESSURE DURING THE KNEADING OF THE DOUGH AND CHARACTERISTICS OF BREAD by A. I. IZTAYEV, I. S. AKKOZHA, M. A. YAKIYAYEVA, G. K. ISKAKOVA, M. D. KENZHEKHODZHAEV, B. A. IZTAYEV

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Economic evaluation of the cost of treatment of infected sugar beets with application of electrophysical installations by A. I. Iztayev, M. M. Маyемеrоv, M. A. Yakiyayeva, A. N. Zhakatayeva, B. Zh. Muldabekova

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Ensuring long storage of raw sugar products using electrophysical installation by M. A. Yakiyayeva, A. N. Zhakatayeva, A. I. Iztayev, M. M. Маyемеrоv, B Zh. Muldabekova

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New methods for long storage of raw sugar products by A. I. Iztayev, M. M. Маyемеrоv, M. A. Yakiyayeva, A. N. Zhakatayeva, A. A. Моldakarimov, B. Zh. Muldabekova

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