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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
Farida Smolnikovaa Department of Technology of Food Production and Biotechnology, Shakarim University, Semey, Kazakhstan
https://orcid.org/0000-0002-8777-5313
Saule Baytukenovab Department of Food Technology and Processing Products, Saken Seifullin Kazakh Agrotechnical University, Astana, Kazakhstan
https://orcid.org/0000-0001-8200-4280
Zarina Kapshakbayevac Department of Biotechnology, Toraighyrov University, Pavlodar, Kazakhstan
https://orcid.org/0000-0001-7989-5270
Ayaulym Mustafayevab Department of Food Technology and Processing Products, Saken Seifullin Kazakh Agrotechnical University, Astana, Kazakhstan
https://orcid.org/0000-0002-9627-7543
Sholpan Baytukenovab Department of Food Technology and Processing Products, Saken Seifullin Kazakh Agrotechnical University, Astana, Kazakhstan
https://orcid.org/0000-0003-0200-8455
Zhuldyz Smailovad Department of Design and Technology, Korkyt-Ata Kyzylorda State University, Kyzylorda, Kazakhstan
https://orcid.org/0000-0001-7271-0034
Fatima Dikhanbayevae Department of Technology of Food Products, Almaty Technological University, Al-maty, Kazakhstan
https://orcid.org/0000-0003-4257-3774
Marina Temerbayevaf Veterinary and Food Safety Department, Innovative Eurasian University, Pavlodar, Kazakhstan
https://orcid.org/0000-0001-9796-8031
Gulmira Baybalinovaa Department of Technology of Food Production and Biotechnology, Shakarim University, Semey, Kazakhstan
https://orcid.org/0000-0001-9283-7630
Pages 2455-2475
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Received 08 May 2023, Accepted 13 Aug 2023, Published online: 27 Aug 2023
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