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Foods (Basel, Switzerland)|June 27, 2024
Optimal Ways of Safflower Oil Production with Improvement of Press EquipmentMukhtarbek Kakimov, Maigul Mursalykova, Bożena Gajdzik, et al.
Foods (Basel, Switzerland)|September 14, 2024
Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological SafetyMadina Yessembek, Baltash Tarabayev, Mukhtarbek Kakimov, et al.
Foods (Basel, Switzerland)|May 14, 2025
Innovative Resource-Saving Equipment for Safflower Processing to Improve Oil QualityMaigul Mursalykova, Gulnara Kokayeva, Mukhtarbek Kakimov, et al.
Foods (Basel, Switzerland)|January 23, 2024
Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of KazakhstanNazira Utarova, Mukhtarbek Kakimov, Bożena Gajdzik, et al.
Foods (Basel, Switzerland)|December 17, 2024
Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat PattiesAidyn Igenbayev, Mukhtarbek Kakimov, Maigul Mursalykova, et al.
Foods (Basel, Switzerland)|May 4, 2026
Influence of Structured Plasma-Based Composition on Functional, Textural and Sensory Characteristics of Emulsion-Type SausagesAmirzhan Kassenov, Assem Shulenova, Mukhtarbek Kakimov, et al.
Foods (Basel, Switzerland)|September 9, 2023
Improving the Technology of Primary Purification of the Safflower Oil Using Secondary Products of Processing on a Biological BasisBauyrzhan Iskakov, Mukhtarbek Kakimov, Rafał Kudelski, et al.
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