Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
March 26, 2024The Journal of Almaty Technological UniversityOpen Access

Development of technology for obtaining an enriched fermented milk product based on the results of studies of the composition of the initial and final materials

View Full Paper
Ask AI
Bookmark
Share

Authors

KTK. Zh. TleuovaАША. У. ШингисовATA. K. Tulekbaeva

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Tleuova et al. (2024) studied this question.

synapsesocial.com/papers/68e7263fb6db64358769fe9bhttps://doi.org/10.48184/2304-568x-2024-1-18-26
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1ENRICHMENT OF THE COMPOSITION OF THE FERMENTED MILK NATIONAL PRODUCT USING A FUNCTIONAL INGREDIENT OF PLANT ORIGIN2024
  2. 2Development technology of functional dairy product with phytocomponents2024 · 1 citations
  3. 3INVESTIGATION OF THE QUALITATIVE COMPOSITION OF COTTAGE CHEESE FROM COMBINED MILK2024
  4. 4TECHNOLOGY OF ENVIRONMENTALLY FRIENDLY FERMENTED MILK PRODUCT A NEW GENERATION FOR SPECIAL NUTRITION2024
  5. 5Development of technology for the manufacture of yogurt from combined cow and mare's milk enriched with plant extract in Kazakhstan2024 · 1 citations