Open AccessIMPROVING SENSORY AND QUALITY PROPERTIES OF YOGURTS FROM GOAT’S MILK
Author(s) -
А.А. Shunekeyeva,
M.K. Alimardanova,
A.A. Majorov,
G.S. Yeszhanov,
O.V. Koltyugina
Publication year - 2021
Publication title -
izvestiâ nacionalʹnoj akademii nauk respubliki kazahstan. seriâ biologičeskaâ i medicinskaâ
Language(s) - English
Resource type - Journals
eISSN - 2518-1629
pISSN - 2224-5308
DOI - 10.32014/2021.2519-1629.63
Subject(s) - food science , sensory system , quality (philosophy) , chemistry , business , biology , neuroscience , physics , quantum mechanics