Effect of Storage Period on Acid Value and Sensory Attributes of Puffed Wheat Grains ‘Badyrak Vanilla’ and ‘Badyrak with Whey’
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05 set 2023
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 05 set 2023
Pagine: 40 - 47
Ricevuto: 20 apr 2023
Accettato: 14 giu 2023
DOI: https://doi.org/10.2478/plua-2023-0006
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© 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