Effect of Storage Period on Acid Value and Sensory Attributes of Puffed Wheat Grains ‘Badyrak Vanilla’ and ‘Badyrak with Whey’
, , , et
05 sept. 2023
À propos de cet article
Publié en ligne: 05 sept. 2023
Pages: 40 - 47
Reçu: 20 avr. 2023
Accepté: 14 juin 2023
DOI: https://doi.org/10.2478/plua-2023-0006
Mots clés
© 2023 Nurzat Konkubaeva et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Konkubaeva, Nurzat
Institute of Technology, Kyrgyz State Technical University named after I. RazzakovBishkek, Kyrgyzstan
Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Kulmyrzaev, Asylbek
Kуrgуz-Тurkish Маnаs UniversityBishkek, Kyrgyzstan
Deydiev, Anarseit
Kуrgуz-Тurkish Маnаs UniversityBishkek, Kyrgyzstan
Radenkovs, Vitalijs
Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Galoburda, Ruta
Latvia University of Life Sciences and TechnologiesJelgava, Latvia