Электронный каталог

36
S53
Shunekeyeva, А. А.
    Improving sensory and quality properties of yogurts from goat's milk. [Текст] / А. А. Shunekeyeva, M. K. Alimardanova, A. A. Majorov, G. S. Yeszhanov, O. V. Koltyugina // News of national academy of sciences of the republic of Kazakhstan. . - 2021. - №2. - P. 120-127
ББК 36

Рубрики: Пищевое производство

Кл.слова (ненормированные):
blackthorn fruits -- cherry -- goat milk -- nutritional value -- sensory properties -- yogurt
Аннотация: The overall acceptability decreases when adding the non-roasted amaranth flour in a product. The main weakness of this study was the paucity of size of our panel (10 people). With a small sample size, caution must be applied, as the findings might not be transferable to show objective data.
Держатели документа:
WKU
Доп.точки доступа:
Alimardanova, M. K.
Majorov, A. A.
Yeszhanov, G. S.
Koltyugina, O. V.

36
A53
Anarbekova, Z. А.
    The influence of yeast races on the aroma-forming substances of table wines. [Текст] / Z. А. Anarbekova, G. I. Baigazieva // News of national academy of sciences of the republic of Kazakhstan. . - 2021. - №3. - P. 12-18
ББК 36

Рубрики: Пищевое производство

Кл.слова (ненормированные):
Wine yeast -- fermentation -- enzyme activity -- ermentation dynamics -- organic acids -- aroma-forming substances.
Аннотация: This article shows the influence of the yeast race on the fermentation dynamics of white grape must, the composition of organic acids and aroma-forming components. The races that ensure the production of high-quality wine materials are identified.
Держатели документа:
WKU
Доп.точки доступа:
Baigazieva, G.I.