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

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

Rural Sustainability Research
Volume 49 (2023): Issue 344 (August 2023)
By: Nurzat Konkubaeva,  Asylbek Kulmyrzaev,  Anarseit Deydiev,  Vitalijs Radenkovs and  Ruta Galoburda  
Open Access
|Sep 2023

Authors

Nurzat Konkubaeva

nkonkubaeva@gmail.com

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
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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:
puffed wheat grain,
acid value,
whey,
fatty acids
Related subjects:
Life sciences,
Biotechnology,
Plant science,
Ecology

© 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.

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