Development of meat products for the nutrition of the elderly by Sholpan Abzhanova, Lyazzat Baybolova, Gulshat Zhaksylykova, Aigul Tayeva, Talgat Kulazhanov

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Perspectives for the application of the sous-vide cooking in the development of products for public catering by Sayat Berdigaliuly, Lyazzat Baybolova, Nataliia Davydenko, Talgat Kulazhanov, Yernur Kulazhanov, Jozef Čapla, Peter Zajác

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The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method by Auyelbek Iztayev, Talgat Kulazhanov, Galiya Iskakova, Mariam Alimardanova, Saule Zhienbaeva, Baurzhan Iztayev, Sholpan Tursunbayeva, Madina Yakiyayeva

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Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological P... by Yuliya Pronina, Talgat Kulazhanov, Zhanar Nabiyeva, Olga Belozertseva, Anastasiya Burlyayeva, Alberto Cepeda, Erik Askarbekov, Gulzhan Urazbekova, Elmira Bazylkhanova

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