Temerbaeva M. V. Теоретические и практические аспекты создания комбинированных пищевых продуктов специального назначения: monograph. – Almaty: CyberSmith, 201.9.- 160 s
The monograph outlines the scientific principles of creating combined food products. The current trends in the production of functional, children’s, herodietic, therapeutic and prophylactic, dietary, and sports food products are considered in detail. The monograph is of interest to teachers studying at universities in the specialties “Biotechnology” and “Food technology”, as well as for food production workers.