Pronina, Y.; Kulazhanov, T.; Nabiyeva, Z.; Belozertseva, O.; Burlyayeva, A.; Cepeda, A.; Askarbekov, E.; Urazbekova, G.; Bazylkhanova, E.
Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties. Foods 2023, 12, 3700.
https://doi.org/10.3390/foods12193700
AMA Style
Pronina Y, Kulazhanov T, Nabiyeva Z, Belozertseva O, Burlyayeva A, Cepeda A, Askarbekov E, Urazbekova G, Bazylkhanova E.
Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties. Foods. 2023; 12(19):3700.
https://doi.org/10.3390/foods12193700
Chicago/Turabian Style
Pronina, Yuliya, Talgat Kulazhanov, Zhanar Nabiyeva, Olga Belozertseva, Anastasiya Burlyayeva, Alberto Cepeda, Erik Askarbekov, Gulzhan Urazbekova, and Elmira Bazylkhanova.
2023. "Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties" Foods 12, no. 19: 3700.
https://doi.org/10.3390/foods12193700
APA Style
Pronina, Y., Kulazhanov, T., Nabiyeva, Z., Belozertseva, O., Burlyayeva, A., Cepeda, A., Askarbekov, E., Urazbekova, G., & Bazylkhanova, E.
(2023). Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties. Foods, 12(19), 3700.
https://doi.org/10.3390/foods12193700
