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А. К. Изембаева

Observed names: A. K. IZEMBAEVA, A. K. Izembaeva, А.К. Изембаева
Observed institution: Almaty Technological University
ORCID: 0000-0001-8201-2432
Observed ORCID: 0000-0001-8201-2432
OpenAlex ID: A5113266492
The Use of Composite Mixtures in the Production of Biscuits
2013 · А. К. Изембаева, Bekmyrza K.Zh., et al. · Bulgarian Portal for Open Science · 5
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Studies of functional properties of fruits of wild plants of Kazakhstan
2024 · A. K. Izembaeva, Z. N. Moldakulova, et al. · The Journal of Almaty Technological University · 2
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The use of flax seeds in the bread recipe
2023 · М. P. Baiysbayeva, A. K. Izembaeva, et al. · The Journal of Almaty Technological University · 2
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Estimation of the Quality of Bread Breaded From Whole-grind Flour Mixture
2022 · A. K. IZEMBAEVA, M. P. BAIYSBAEVA, et al. · The Journal of Almaty Technological University · 1
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Justification of optimal dosages of pectin concentrate and wholeground flour in the production of galets
2024 · Zh. A. Zharylkasynova, G. K. Iskakova, et al. · The Journal of Almaty Technological University
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The formation of the quality of wheat bread from a mixture of vegetable raw materials
2023 · М. P. Baiysbayeva, G. K. Iskakova, et al. · The Journal of Almaty Technological University
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Study of Sanitary-chemical and Microbiological Indicators of the Quality of a Grain Bar With Blueberries
2021 · Алматы технологиялық университеті, Алматы қ., Қазақстан Республикасы, Г.М. Нұрахмет, et al. · Mechanics and Technologies
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Сдобалы печеньенің тағамдық қүңдылығын жоғарылатудың жолдары
2019 · Б.С. Амантай, М.П. Байысбаева, et al.
Пути Повышения Пищевой Ценности Сдобного Печенья
2019 · Б. С. Амантай, М. П. Байысбаева, et al. · DOAJ (DOAJ: Directory of Open Access Journals)
Works count: 9
Citation count: 10
H-index: 2
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