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М.Н. Мамыраев

Observed names: M. Mamyrayev, M. N. Mamyrayev, M.N. Mamyraev, Maxat Mamyrayev, Maxat N. Mamyrayev, М. Мамыраев
Observed institution: Almaty Technological University
ORCID: 0009-0004-7593-645X
Observed ORCIDs: 0009-0004-7593-645X, 0009-0009-5584-1230
OpenAlex ID: A5116543210
Development of an Innovative Technology for the Production of Yeast-Free Bakery Products with Plant-Based Ingredients Through Mechanical Aeration Methods
2026 · Sholpan Tursunbayeva, Auyelbek Iztayev, et al. · Processes · 3
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The Role of Particle Size in Improving the Quality of Wheat, Pumpkin, Melon and Carrot Powders
2024 · M.N. Mamyraev, T.K. Kulazhanov, et al. · Mechanics and Technologies · 3
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Innovative Methods for Reducing Sodium in Cupcakes With Mechanical Leavening and Ozonized Water
2024 · Maxat N. Mamyrayev, Auyelbek Iztayev, et al. · International Journal of Food Science · 1
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Development of oleaster-enriched functional bread using mechanically aerated frozen dough: Nutritional enhancement, rheological properties, and process optimization
2026 · Sholpan Tursunbayeva, Bauyrzhan Iztayev, et al. · Functional Food Science
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Factorial Assessment of Flour-Fraction Composition and Sourdough Level for Mechanically Aerated Triticale Bread Without Added Commercial Baker’s Yeast
2026 · Auyelbek Iztayev, Madina Yakiyayeva, et al. · Applied Sciences
Influence of oleaster powder on the quality of mechanically aerated yeast-free bread
2026 · Sh. A. Tursunbayeva, A. I. Iztayev, et al. · The Journal of Almaty Technological University
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Response Surface Optimization of Apple Powder Incorporation and Processing Conditions for Improving the Quality of Whipped Yeast-Free Frozen Dough and Bread
2026 · Sholpan Tursunbayeva, Auyelbek Iztayev, et al. · Processes
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Комплексная Оценка Физико-химических И Структурно-механических Свойств Зерновых Культур
2026 · С.T. Жиенбаева, А. Изтаев, et al. · КазУТБ
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Comprehensive assessment of the quality of legume crops
2026 · S. T. Zhiyenbayeva, A. Iztayev, et al. · The Journal of Almaty Technological University
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Technology of spelt flour production and comprehensive evaluation of its baking properties
2026 · M. P. Baiysbayeva, M. N. Mamyrayev, et al. · The Journal of Almaty Technological University
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Исследование Морфологии Поверхности Тритикале Сорта «қожа Элита» Разной Дисперсности
2025 · М. Якияева, A. Изтаев, et al. · КазУТБ
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Investigation of the Effect of Active Water on Flour Confectionery Products
2024 · Алматинский технологический университет, г. Алматы, Казахстан, М.Н. Мамыраев, et al. · Mechanics and Technologies
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Works count: 12
Citation count: 7
H-index: 2
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