EXPANDING THE RANGE OF MARMALADE BASED ON VEGETABLE RAW MATERIALS | Zharylkasyn | Bulletin of Shakarim University. Technical Sciences

Bulletin of Shakarim University. Technical Sciences
Vestnik Universiteta Shakarima. Serija tehnicheskie nauki

ISSN 2788-7995 (Print)
ISSN 3006-0524 (Online)

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Bulletin of Shakarim University. Technical Sciences

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Zharylkasyn N.B., Mamayeva L.A., Assirzhanova Zh. EXPANDING THE RANGE OF MARMALADE BASED ON VEGETABLE RAW MATERIALS. Bulletin of Shakarim University. Technical Sciences. 2025;(2(18)):299-305. (In Kazakh) https://doi.org/10.53360/2788-7995-2025-2(18)-36

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ISSN 2788-7995 (Print)
ISSN 3006-0524 (Online)

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About the Authors

N. B. Zharylkasyn
Kazakh National Agrarian Research University
Kazakhstan

Nuraina Zharylkasyn – 2nd year master's student of the specialty «Technology of Processing Industries»,

050010, Almaty, Abai Avenue, 8

L. A. Mamayeva
Kazakh National Agrarian Research University
Kazakhstan

Laura Mamayeva – candidate of Biological Sciences, Associate Professor, Head of the Department of «Technology and safety of food products»,

050010, Almaty, Abai Avenue, 8

Zh. Assirzhanova
Shakarim University
Kazakhstan

Zhanna Assirzhanova – Candidate of Technical Sciences, Department of Food Technologies,

071412, Semey, st. Glinka, 20 A

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