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Bagimkul Tnymbaeva

Observed names: B. T. TNYMBAEVA, Bagimkul TNYMBAEVA, Багимкуль Темирхановна Тнымбаева
Observed institution: Almaty Technological University
ORCID: 0000-0002-0695-8688
Observed ORCID: 0000-0002-0695-8688
OpenAlex ID: A5011838521
Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality
2021 · Ayana Serikbaeva, Bagimkul Tnymbaeva, et al. · Eastern-European Journal of Enterprise Technologies · 12
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Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis
2020 · Leila KAIMBAYEVA, Shynar KENENBAY, et al. · Food Science and Technology · 7
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Effect of juniper fruit (Juniperus communis L.) on bread quality characteristics
2024 · Saniya Ibraimova, Ayana Serikbaeva, et al. · Scifood. · 3
Quality and safety ensuring in the development of flavored spices based on greated cereals using the HACCP principles
2020 · Ayana Serikbaeva, Bagimkul Tnymbaeva, et al. · Technology audit and production reserves · 2
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Development of a new type of seasoning of improved quality based on sprouted buckwheat
2022 · Аяна Нургалиевна Серикбаева, Багимкуль Темирхановна Тнымбаева, et al. · Food processing industry
Development of a New Type of Seasoning Based on Sprouted Buckwheat Grain of the «bogatyr» Variety
2022 · A. N. SERIKBAEVA, B. T. TNYMBAEVA, et al. · The Journal of Almaty Technological University
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Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis
2021 · KAIMBAYEVA, Leila, KENENBAY, Shynar, et al. · Figshare
Works count: 7
Citation count: 24
H-index: 3
I10-index: 1
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