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

Data publikacji: 05 wrz 2023

Zakres stron: 40 - 47

Otrzymano: 20 kwi 2023

Przyjęty: 14 cze 2023

DOI: https://doi.org/10.2478/plua-2023-0006

Słowa kluczowe

puffed wheat grain, acid value, whey, fatty acids

© 2023 Nurzat Konkubaeva et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.