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International Journal of Food Properties
Volume 26, 2023 - Issue 1
Research Article
Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter
Gulmira Naurzbayevaa Department of Technology of Food Production and Biotechnology, Shakarim University, Semey, KazakhstanCorrespondence[email protected]
https://orcid.org/0000-0003-2653-226X
https://orcid.org/0000-0003-2653-226X, Farida Smolnikovaa Department of Technology of Food Production and Biotechnology, Shakarim University, Semey, Kazakhstanhttps://orcid.org/0000-0002-8777-5313
https://orcid.org/0000-0002-8777-5313, Saule Baytukenovab Department of Food Technology and Processing Products, Saken Seifullin Kazakh Agrotechnical University, Astana, Kazakhstanhttps://orcid.org/0000-0001-8200-4280
https://orcid.org/0000-0001-8200-4280, Zarina Kapshakbayevac Department of Biotechnology, Toraighyrov University, Pavlodar, Kazakhstanhttps://orcid.org/0000-0001-7989-5270
https://orcid.org/0000-0001-7989-5270, Ayaulym Mustafayevab Department of Food Technology and Processing Products, Saken Seifullin Kazakh Agrotechnical University, Astana, Kazakhstanhttps://orcid.org/0000-0002-9627-7543
https://orcid.org/0000-0002-9627-7543, Sholpan Baytukenovab Department of Food Technology and Processing Products, Saken Seifullin Kazakh Agrotechnical University, Astana, Kazakhstanhttps://orcid.org/0000-0003-0200-8455
https://orcid.org/0000-0003-0200-8455, Zhuldyz Smailovad Department of Design and Technology, Korkyt-Ata Kyzylorda State University, Kyzylorda, Kazakhstanhttps://orcid.org/0000-0001-7271-0034
https://orcid.org/0000-0001-7271-0034, Fatima Dikhanbayevae Department of Technology of Food Products, Almaty Technological University, Al-maty, Kazakhstanhttps://orcid.org/0000-0003-4257-3774
https://orcid.org/0000-0003-4257-3774, Marina Temerbayevaf Veterinary and Food Safety Department, Innovative Eurasian University, Pavlodar, Kazakhstanhttps://orcid.org/0000-0001-9796-8031
https://orcid.org/0000-0001-9796-8031 & Gulmira Baybalinovaa Department of Technology of Food Production and Biotechnology, Shakarim University, Semey, Kazakhstanhttps://orcid.org/0000-0001-9283-7630
https://orcid.org/0000-0001-9283-7630 show all