INVESTIGATION THE TECHNOLOGICAL PARAMETERS OF THE FERMENTATION PROCESS OF A COMBINED DAIRY MIXTURE USING BUTTERMILK CONCENTRATE
Sh.Zh, Zhaskairat, M. Rashedi et al.
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Jul 2026
DEVELOPMENT OF A POLYCOMPONENT FAT EMULSION AND STUDY OF ITS PHYSICOCHEMICAL PROPERTIES
This article focuses on the development of a polycomponent fat emulsion and the investigation of its physicochemical properties. The emulsion exhibited a moderately acidic pH of 5.64 ± 0.12, indicating suitability for food applications and consistent structural stability. The structured lipid matrix, formed by rice bra...
A. Igenbayev, S. Zhaskairat, M. R. I. Firty et al.
· Bulletin of Shakarim Univers... · 0 citations