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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
Almagul Nurgazezovaa Department of Technology of Food Production and Biotechnology, Shakarim University of Semey, Semey, Kazakhstan
https://orcid.org/0000-0003-3419-247X
Zhanna Assirzhanovaa Department of Technology of Food Production and Biotechnology, Shakarim University of Semey, Semey, Kazakhstan
https://orcid.org/0000-0002-5699-7044
Zhumatay Urazbayevb Oilseed Processing Laboratory, Kazakh Research Institute of Processing and Food Industry, Astana, Kazakhstan
https://orcid.org/0000-0003-1898-0564
Aray Kambarovaa Department of Technology of Food Production and Biotechnology, Shakarim University of Semey, Semey, Kazakhstan
https://orcid.org/0000-0002-4289-3818
Assel Dautovaa Department of Technology of Food Production and Biotechnology, Shakarim University of Semey, Semey, Kazakhstan
, Berik Idyrysheva Department of Technology of Food Production and Biotechnology, Shakarim University of Semey, Semey, Kazakhstan
https://orcid.org/0000-0002-0495-2530
Diana Sviderskayac Faculty of Engineering, Toraighyrov University, Pavlodar, Kazakhstan
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
Pages 600-613
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Received 01 Nov 2022, Accepted 25 Jan 2023, Published online: 06 Feb 2023
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