Open access
Jul 2026
STUDY OF FORMULATION AND OPTIMAL COMPOSITION OF MEAT-PLANT PÂTÉS USING FLAX AND HEMP FLOUR
The article presents the results of comprehensive studies on the development of formulations for meatplant pâtés using plant ingredients – flax and hemp flour (зығыр және қарасора ұны). The object of the study was pâtés made from turkey and duck meat with the addition of plant components in the amount of 4-10% in a 1:1...
A. Maizhanova, K. Amirkhanov, S. Zhakupbekova et al.
· Bulletin of Shakarim Univers... · 0 citations