Effect of Storage Period on Acid Value and Sensory Attributes of Puffed Wheat Grains ‘Badyrak Vanilla’ and ‘Badyrak with Whey’
Authors
Nurzat Konkubaeva
Institute of Technology, Kyrgyz State Technical University named after I. Razzakov, Bishkek, Kyrgyzstan
Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Asylbek Kulmyrzaev
Kуrgуz-Тurkish Маnаs University, Bishkek, Kyrgyzstan
Anarseit Deydiev
Kуrgуz-Тurkish Маnаs University, Bishkek, Kyrgyzstan
Vitalijs Radenkovs
Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Ruta Galoburda
Latvia University of Life Sciences and Technologies, Jelgava, Latvia
DOI: https://doi.org/10.2478/plua-2023-0006 | Journal eISSN: 2256-0939
Language: English
Page range: 40 - 47
Submitted on: Apr 20, 2023
Accepted on: Jun 14, 2023
Published on: Sep 5, 2023
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2023 Nurzat Konkubaeva, Asylbek Kulmyrzaev, Anarseit Deydiev, Vitalijs Radenkovs, Ruta Galoburda, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.