Application of the principles of international standards to ensure quality and safety in the development of technology of bakery products of increased nutritional value

by Saniya Ibraimova, Raushangul Uazhanova, Ayana Serikbaeva, Maryna Mardar
Published 2021-07-01

Optimization of the HACCP safety control system for collagen hydrolysate production by implementing the FMEA model

by Assemay Kazhymurat, Raushangul Uazhanova, Dinara Tlevlesova, Nurshash Zhexenbay, Ulbala Tungyshbayeva, Saverio Mannino
Published 2021-04-01

Development of recipe composition of bread with the inclusion of juniper using mathematical modeling and assessment of its quality

by Saniya Ibraimova, Raushangul Uazhanova, Maryna Mardar, Ayana Serikbaeva, Nataliia Tkachenko, Dmytro Zhygunov
Published 2020-12-01

Development of a methodology for determining the critical limits of the critical control points of the production of bakery products in the Republic of Kazakhstan

by Ulbala Tungyshbayeva, Saverio Mannino, Raushangul Uazhanova, Mamyrbek Alibekovich Adilbekov, Madina Asatullaevna Yakiyayeva, Assemay Kazhymurat
Published 2021-06-01

Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality

by Ayana Serikbaeva, Bagimkul Tnymbaeva, Maryna Mardar, Nataliіa Tkachenko, Saniya Ibraimova, Raushangul Uazhanova
Published 2021-08-01