The study of physicochemical and technological properties of boiled sausage recommended for the older adults by Gulzhan Tokysheva, Tamara Tultabayeva, Rauan Mukhtarkhanova, Gulmira Zhakupova, Viktoriya Gorbulya, Mukhtarbek Kakimov, Kadyrzhan Makangali

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Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan by Nazira Utarova, Mukhtarbek Kakimov, Bożena Gajdzik, Radosław Wolniak, Ainur Nurtayeva, Saule Yeraliyeva, Michał Bembenek

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The potential of goat meat as a nutrition source for schoolchildren by Gulzhan Tokysheva, Kadyrzhan Makangali, Yasin Uzakov, Mukhtarbek Kakimov, Natalya Vostrikova, Meruert Baiysbayeva, Nurbibi Mashanova

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Mathematical Modeling of Screw Press Configuration for Processing Safflower Oil by Maigul Mursalykova, Mukhtarbek Kakimov, Amirzhan Kassenov, Bauyrzhan Iskakov, Zhadra Sergibayeva, Esen Kaspakov, Gulmira Zhumadilova, Assem Shulenova, Gulnara Kokayeva, Anuarbek Suychinov

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Improving the Technology of Primary Purification of the Safflower Oil Using Secondary Products of Processing on a Biological Basis by Bauyrzhan Iskakov, Mukhtarbek Kakimov, Rafał Kudelski, Maigul Mursalykova, Amirzhan Kassenov, Zhuldyz Satayeva, Serik Kardenov, Zhanar Kalibekkyzy, Ayaulym Mustafayeva, Aidyn Igenbayev, Michał Bembenek

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