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2. Principles of development of osmotically and biologically active compositions for technologies of fermented milk drinks;Assembayeva;News of the National Academy of Sciences of the Republic of Kazakhstan-Series of geology and technical sciences,2019
3. Base matrices – invariant digital identifiers of food products;Oganesyants;News of the National Academy of Sciences of the Republic of Kazakhstan-Series of geology and technical sciences,2018
4. Technological additives as an element of dry milk properties directed formation;Galstyan;News of the National Academy of Sciences of the Republic of Kazakhstan-Series of geology and technical sciences,2019
5. Synthesis of silver nanoparticles stabilized by the products of mechanically assisted hydrolysis of yeast biopolymers;Bychkov;Proceedings of the Voronezh State University of Engineering Technologies,2019