Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour-Reference-Cited by-同舟云学术

Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour

Published:2023-02-06 Issue:1 Volume:26 Page:600-613
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Atambayeva Zhibek¹^ORCID,Nurgazezova Almagul¹^ORCID,Assirzhanova Zhanna¹^ORCID,Urazbayev Zhumatay²^ORCID,Kambarova Aray¹^ORCID,Dautova Assel¹,Idyryshev Berik¹^ORCID,Sviderskaya Diana³^ORCID,Kaygusuz Meruyert⁴^ORCID

Affiliation:

1. Department of Technology of Food Production and Biotechnology, Shakarim University of Semey, Semey, Kazakhstan

2. Oilseed Processing Laboratory, Kazakh Research Institute of Processing and Food Industry, Astana, Kazakhstan

3. Faculty of Engineering, Toraighyrov University, Pavlodar, Kazakhstan

4. Vocational School of Technical Sciences, Isparta University of Applied Sciences, Isparta, Türkiye

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2174552

Reference41 articles.