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Effect of Storage Period on Acid Value and Sensory Attributes of Puffed Wheat Grains ‘Badyrak Vanilla’ and ‘Badyrak with Whey’

Nurzat Konkubaeva

Nurzat Konkubaeva

  • Institute of Technology, Kyrgyz State Technical University named after I. RazzakovBishkek, Kyrgyzstan
  • Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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Konkubaeva, Nurzat
, 
Asylbek Kulmyrzaev

Asylbek Kulmyrzaev

Kуrgуz-Тurkish Маnаs UniversityBishkek, Kyrgyzstan
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Kulmyrzaev, Asylbek
, 
Anarseit Deydiev

Anarseit Deydiev

Kуrgуz-Тurkish Маnаs UniversityBishkek, Kyrgyzstan
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Deydiev, Anarseit
, 
Vitalijs Radenkovs

Vitalijs Radenkovs

Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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Radenkovs, Vitalijs
 and 
Ruta Galoburda

Ruta Galoburda

Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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Galoburda, Ruta
  
Sep 05, 2023
Effect of Storage Period on Acid Value and Sensory Attributes of Puffed Wheat Grains ‘Badyrak Vanilla’ and ‘Badyrak with Whey’'s Cover Image
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Published Online: Sep 05, 2023
Page range: 40 - 47
Received: Apr 20, 2023
Accepted: Jun 14, 2023
DOI: https://doi.org/10.2478/plua-2023-0006
Keywords
© 2023 Nurzat Konkubaeva et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Life Sciences, Biotechnology, Plant Science, Ecology
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