Satayeva Z 1

1. Improving the Technology of Primary Purification of the Safflower Oil Using Secondary Products of Processing on a Biological Basis
2. Thermodynamic Parameters and Coordination Behavior of Eu(III) Complexes with Tartrate and Oxalate Ligands: Study Using NMR and Potentiometry Methods
3. The development of balqymyz beverage from honey and koumiss
4. Nutritional and Structural Evaluation of Gluten-Free Flour Mixtures Incorporating Various Oilseed Cakes
5. Utilizing Flax Straw for Sustainable Paper Production: Delignification Methods, Structural Analysis, and Fiber Size Distribution Effects
6. Comparative Characteristics of the Amino Acids Composition of Sheep Milk from Breeds of Northern Kazakhstan
7. Nutrition of older adults in the Republic of Kazakhstan
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