Showing 301 - 320 results of 561 for search 'Almaty Technological University', query time: 0.10s Refine Results
  1. 301
    OBTAINING CHEESE BRYNZA WITH CARROT

    OBTAINING CHEESE BRYNZA WITH CARROT by B. . Abdizhapparova, N. . Khanzharov, G. . Orymbetova, B. . Khamitova

    Published 2021-01-01
    “…Almaty Technological University…”
    Get full text
    Article
  2. 302
    The development of a new salting composition for preserving sheepskin and fur raw materials

    The development of a new salting composition for preserving sheepskin and fur raw materials by G. E. Sydykova, Z. T. Smagulova, E. N. Moiseeva, Zh. D. Zhailaubaev

    Published 2023-04-01
    “…Almaty Technological University…”
    Get full text
    Article
  3. 303
    PROFESSIONAL TRAINING IN THE STUDY OF THE ENGLISH LANGUAGE IN A TECHNICAL UNIVERSITY

    PROFESSIONAL TRAINING IN THE STUDY OF THE ENGLISH LANGUAGE IN A TECHNICAL UNIVERSITY by E. M. Yessenova

    Published 2021-01-01
    “…Almaty Technological University…”
    Get full text
    Article
  4. 304
    ИССЛЕДОВAНИЕ ХИМИЧЕСКОГО СОСТAВA МУКИ ИЗ РAЗНЫХ СОРТОВ ЗЕРНA ТРИТИКAЛЕ С ЦЕЛЬЮ ИСПОЛЬЗОВAНИЯ В МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЯХ

    ИССЛЕДОВAНИЕ ХИМИЧЕСКОГО СОСТAВA МУКИ ИЗ РAЗНЫХ СОРТОВ ЗЕРНA ТРИТИКAЛЕ С ЦЕЛЬЮ ИСПОЛЬЗОВAНИЯ В МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЯХ...

    Published 2022-06-01
    “…Almaty Technological University…”
    Get full text
    Article
  5. 305
    Development of a recipe for wheat bread with the addition of gluten

    Development of a recipe for wheat bread with the addition of gluten by G. E. Aubakirova, Zh. K. Bekmukhambetova

    Published 2022-09-01
    “…Almaty Technological University…”
    Get full text
    Article
  6. 306
    ҚАРА БИДАЙ БИДАЙ НАНЫНЫҢ САПАСЫ ЖӘНЕ ТАҒАМДЫҚ ҚҰНДЫЛЫҒЫН ЖОҒАРЫЛАТУ ЖОЛДАРЫ

    ҚАРА БИДАЙ БИДАЙ НАНЫНЫҢ САПАСЫ ЖӘНЕ ТАҒАМДЫҚ ҚҰНДЫЛЫҒЫН ЖОҒАРЫЛАТУ ЖОЛДАРЫ

    Published 2022-09-01
    “…Almaty Technological University…”
    Get full text
    Article
  7. 307
    ОЦЕНКА ЧАСТОТЫ ОДНОПОЛУВОЛНОВОЙ ПЛЯСКИ ПРОВОДОВ РАСЩЕПЛЕННОЙ ФАЗЫ ЛЭП (АНКЕРНЫЙ ПРОЛЕТ)

    ОЦЕНКА ЧАСТОТЫ ОДНОПОЛУВОЛНОВОЙ ПЛЯСКИ ПРОВОДОВ РАСЩЕПЛЕННОЙ ФАЗЫ ЛЭП (АНКЕРНЫЙ ПРОЛЕТ)

    Published 2021-01-01
    “…Almaty Technological University…”
    Get full text
    Article
  8. 308
    МАТЕМАТИЧЕСКОЕ ОПИСАНИЕ ПРОЦЕССОВ ПРОТЕКАЮЩИХ ПРИ АКТИВНОМ ВЕНТИЛИРОВАНИИ ЗЕРНА

    МАТЕМАТИЧЕСКОЕ ОПИСАНИЕ ПРОЦЕССОВ ПРОТЕКАЮЩИХ ПРИ АКТИВНОМ ВЕНТИЛИРОВАНИИ ЗЕРНА

    Published 2022-09-01
    “…Almaty Technological University…”
    Get full text
    Article
  9. 309
    Investigating the effects of depressant additives on the low temperature properties of petroleum products

    Investigating the effects of depressant additives on the low temperature properties of petroleum products by A. Sh. Zainullina, D. K. Sibatov

    Published 2021-05-01
    “…Almaty Technological University…”
    Get full text
    Article
  10. 310
    Study of amino acid composition of filling for extruded grain crops

    Study of amino acid composition of filling for extruded grain crops by U. Ch. Сhomanov, G. E. Zhumalieva, M. Ch Tultabayev, G. S. Aktokalova, R. K. Kassimbek, A. K. Shoman

    Published 2021-01-01
    “…Almaty Technological University…”
    Get full text
    Article
  11. 311
    ОСОБЕННОСТИ УПРАВЛЕНИЯ ВЗАИМООТНОШЕНИЯМИ С ГОСТЯМИ В РЕСТОРАННОМ БИЗНЕСЕ

    ОСОБЕННОСТИ УПРАВЛЕНИЯ ВЗАИМООТНОШЕНИЯМИ С ГОСТЯМИ В РЕСТОРАННОМ БИЗНЕСЕ

    Published 2021-01-01
    “…Almaty Technological University…”
    Get full text
    Article
  12. 312
    КӘСІПОРЫНДА МАКАРОН ӨНІМДЕРІНІҢ САПАСЫН ЖӘНЕ ҚАУІПСІЗДІГІН АНЫҚТАУ

    КӘСІПОРЫНДА МАКАРОН ӨНІМДЕРІНІҢ САПАСЫН ЖӘНЕ ҚАУІПСІЗДІГІН АНЫҚТАУ

    Published 2021-01-01
    “…Almaty Technological University…”
    Get full text
    Article
  13. 313
    The Pecularity of Network technology in teaching English PROCESS IN HIGH SCHOOLS

    The Pecularity of Network technology in teaching English PROCESS IN HIGH SCHOOLS by N. N. Abdygaliyeva

    Published 2021-01-01
    “…Almaty Technological University…”
    Get full text
    Article
  14. 314
    INNOVATIVE BREAD TECHNOLOGIES IN AN ACCELERATED METHOD WITH AND WITHOUT THE USE OF SOUCE AND YEAST

    INNOVATIVE BREAD TECHNOLOGIES IN AN ACCELERATED METHOD WITH AND WITHOUT THE USE OF SOUCE AND YEAST by A. I. Iztaev, SH. A. Tursunbaeva, M. G. Magomedov

    Published 2021-01-01
    “…Almaty Technological University…”
    Get full text
    Article
  15. 315
    DEVELOPMENT OF TECHNOLOGY FOR POMEGRANATE SYRUP WITH STEVIA

    DEVELOPMENT OF TECHNOLOGY FOR POMEGRANATE SYRUP WITH STEVIA by N. V. Alexeyeva, G. E. Orymbetova, A. . Tashpolatova, D. . Rozmetova

    Published 2021-01-01
    “…Almaty Technological University…”
    Get full text
    Article
  16. 316
    УЧЕТ СПЕЦИФИКИ СПЕЦИАЛЬНОСТИ «ТЕХНОЛОГИЯ И КОНСТРУИРОВАНИЕ ИЗДЕЛИЙ ЛЕГКОЙ ПРОМЫШЛЕННОСТИ» В СОДЕРЖАНИИ КУРСА ФИЗИКИ

    УЧЕТ СПЕЦИФИКИ СПЕЦИАЛЬНОСТИ «ТЕХНОЛОГИЯ И КОНСТРУИРОВАНИЕ ИЗДЕЛИЙ ЛЕГКОЙ ПРОМЫШЛЕННОСТИ» В СОДЕРЖАНИИ КУРСА ФИЗИКИ...

    Published 2021-01-01
    “…Almaty Technological University…”
    Get full text
    Article
  17. 317
    Development of a Pasta Recipe Using Whole Grain Flour

    Development of a Pasta Recipe Using Whole Grain Flour by A. M. Saidov, D. A. Kalitka, Z. K. Moldakhmetova, E. M. Ekaterininskaya, N. D. Zhangabylova, J. E. Balguzhinova

    Published 2022-12-01
    “…Almaty Technological University…”
    Get full text
    Article
  18. 318
    CHANGES IN THE QUALITY INDICATORS OF EXTRUDED STARTER COMPOUND FOOD FOR FISH DURING STORAGE

    CHANGES IN THE QUALITY INDICATORS OF EXTRUDED STARTER COMPOUND FOOD FOR FISH DURING STORAGE by Maya Bektursunova, Assan Ospanov, Valentina Sidorova, Nadezda Yanvareva, Saule Zhiyenbayeva, Saule Assylbekova, Alyona Mukhramova

    Published 2022-09-01
    “…Almaty Technological University…”
    Get full text
    Article
  19. 319
    The influence of rose hip extract on the color and texture indicators of sausages

    The influence of rose hip extract on the color and texture indicators of sausages by A. A. Tursunov, T. M. Zhumalieva

    Published 2023-04-01
    “…Almaty Technological University…”
    Get full text
    Article
  20. 320
    THE STRUCTURE OF THE MATHEMATICAL MODEL OF MAIZE GERMINATION REGIMES ON THE BASIS OF CHANGE OF THE QUANTITY OF ANTIOXIDANTS

    THE STRUCTURE OF THE MATHEMATICAL MODEL OF MAIZE GERMINATION REGIMES ON THE BASIS OF CHANGE OF THE QUANTITY OF ANTIOXIDANTS by N. S. Zaurbekov, A. A. Assylbekov, A. K. Kozybayev, Zh. S. Nabiyeva

    Published 2021-01-01
    “…Almaty Technological University…”
    Get full text
    Article

Search Tools: