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International Journal of Food Properties
Volume 26, 2023 - Issue 1
Original Article
Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour
Zhibek Atambayevaa Department of Technology of Food Production and Biotechnology, Shakarim University of Semey, Semey, KazakhstanCorrespondence[email protected]
https://orcid.org/0000-0002-7899-870X
https://orcid.org/0000-0002-7899-870X, Almagul Nurgazezovaa Department of Technology of Food Production and Biotechnology, Shakarim University of Semey, Semey, Kazakhstanhttps://orcid.org/0000-0003-3419-247X
https://orcid.org/0000-0003-3419-247X, Zhanna Assirzhanovaa Department of Technology of Food Production and Biotechnology, Shakarim University of Semey, Semey, Kazakhstanhttps://orcid.org/0000-0002-5699-7044
https://orcid.org/0000-0002-5699-7044, Zhumatay Urazbayevb Oilseed Processing Laboratory, Kazakh Research Institute of Processing and Food Industry, Astana, Kazakhstanhttps://orcid.org/0000-0003-1898-0564
https://orcid.org/0000-0003-1898-0564, Aray Kambarovaa Department of Technology of Food Production and Biotechnology, Shakarim University of Semey, Semey, Kazakhstanhttps://orcid.org/0000-0002-4289-3818
https://orcid.org/0000-0002-4289-3818, , Berik Idyrysheva Department of Technology of Food Production and Biotechnology, Shakarim University of Semey, Semey, Kazakhstanhttps://orcid.org/0000-0002-0495-2530
https://orcid.org/0000-0002-0495-2530, Diana Sviderskayac Faculty of Engineering, Toraighyrov University, Pavlodar, Kazakhstanhttps://orcid.org/0000-0003-3329-1126
https://orcid.org/0000-0003-3329-1126 & Meruyert Kaygusuzd Vocational School of Technical Sciences, Isparta University of Applied Sciences, Isparta, TürkiyeCorrespondence[email protected]
https://orcid.org/0000-0003-2176-7094
https://orcid.org/0000-0003-2176-7094 show all