المؤلفون: R. Kassymbek, A. I. Iztaev, U. Chomanov, G. E. Zhumaliyeva, A. K. Shoman

المصدر: Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 5-13 (2022)

مصطلحات موضوعية: sprouted grain, optimization, sprouts, time, temperature, crude protein, asiada variety, Technology (General), T1-995

وصف الملف: electronic resource

Relation: https://www.vestnik-atu.kz/jour/article/view/1235; https://doaj.org/toc/2304-568X; https://doaj.org/toc/2710-0839

URL الوصول: https://doaj.org/article/62bb6fa28dfa441387bf9c8868a4394d

المؤلفون: G. E. ZHUMALIYEVA, U. CHOMANOV, G. S. AKTOKALOVA, R. KASSYMBEK

المصدر: Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 36-43 (2022)

مصطلحات موضوعية: triticale, chemical composition of flour, flour, triticale varieties, Technology (General), T1-995

وصف الملف: electronic resource

Relation: https://www.vestnik-atu.kz/jour/article/view/913; https://doaj.org/toc/2304-568X; https://doaj.org/toc/2710-0839

URL الوصول: https://doaj.org/article/f24f38a815b6410baa22459d191fa249

المؤلفون: T. B. Akhlan, G. E. Zhumaliyeva, B. Zh. Muldabekova

المصدر: Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 52-56 (2021)

مصطلحات موضوعية: words: pasta, dioecious nettle, protein, product quality, biological value, Technology (General), T1-995

وصف الملف: electronic resource

Relation: https://www.vestnik-atu.kz/jour/article/view/14; https://doaj.org/toc/2304-568X; https://doaj.org/toc/2710-0839

URL الوصول: https://doaj.org/article/fe4ea07eb04a4cdfb8a679cf2f089bff