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M. P. Bayisbaeva

Observed names: M. Bayisbayeva, M. P. Baiysbayeva, Meruert Baiysbayeva, Meruert Bayisbayeva, Meruert P. Bayisbayeva, Meruyet Bayisbayeva, М.П. Байысбаева
Observed institution: Almaty Technological University
ORCID: 0000-0002-1172-9281
Observed ORCID: 0000-0002-1172-9281
OpenAlex ID: A5020371786
Studying the effect of the developed technology on the chemical composition of yogurt made from camel milk
2021 · Fatima Dikhanbayeva, Elmira Zhaxybayeva, et al. · Eastern-European Journal of Enterprise Technologies · 14
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Problems and Approaches in the Improvement of Gluten‐Free Bread Texture: A Comprehensive Review
2026 · Zaripa Alibekova, Meruert Bayisbayeva, et al. · International Journal of Food Science · 6
Non-Traditional Raw Materials in Production of Sugar Cookies
2014 · Assel Izembayeva, Meruert P. Bayisbayeva, et al. · 5
A study of the possibilities of using linseed flour and rice husk fiber as an additional source of raw materials in the bakery industry
2021 · Zilikha Moldakulova, Meruyet Bayisbayeva, et al. · Eastern-European Journal of Enterprise Technologies · 3
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Development and research of qualitative characteristics of multigrain flour confectionery products with the use of pectin concentrate
2026 · G. K. Iskakova, M. Baigaiypkyzy, et al. · The Journal of Almaty Technological University
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Development of the Formulation and Quality Research of Starter Cultures Using Wild Plant Concentrates
2026 · A. S. Abdreeva, G. K. Iskakova, et al. · Bulletin of Shakarim University Technical Sciences
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Research on the Qualitative Characteristics of Multigrain Flour Confectionery Products –muffins
2026 · М. Байғайыпқызы, Г.К. Искакова, et al. · Mechanics and Technologies
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Nutritional value of raw materials used in the technology of multigrain functional confectionery products
2026 · G. K. Iskakova, M. P. Baiysbayeva, et al. · The Journal of Almaty Technological University
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Study of the Quality of Black Rowan Fruits and Obtaining Extracts and Concentrates From Them
2025 · G. K. Iskakova, A. S. Abdreeva, et al. · Bulletin of Shakarim University Technical Sciences
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The effect of hawthorn concentrate on improving the functional properties of corn slices
2025 · T. Akhlan, A. Izembayeva, et al. · The Journal of Almaty Technological University
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The effect of the additive on the quality of yeast-free bread
2025 · M. P. Baiysbayeva, G. K. Iskakova, et al. · The Journal of Almaty Technological University
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Determination of the quality of cookies using fatty products based on hydrogenated fats from domestic raw materials of the Republic of Kazakhstan
2024 · M. P. Bayisbaeva, N. B. Batyrbaeva, et al. · The Journal of Almaty Technological University
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Enrichment of Wheat Bread With Dietary Fiber
2021 · M. P. Bayisbaeva, Z. N. Moldakulova, et al. · DOAJ (DOAJ: Directory of Open Access Journals)
Works count: 13
Citation count: 28
H-index: 3
I10-index: 1
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