Kamanova S 1

1. Effects of Freeze-Drying on Sensory Characteristics and Nutrient Composition in Black Currant and Sea Buckthorn Berries
2. Review on nutritional benefits of triticale
3. The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders
4. Dual-Modified A- and B-Type Wheat Starch–PCL Composite Films: Antibacterial and HACCP-Oriented Biodegradable Packaging from Kazakhstani Resources
5. Effect of infection of potato plants by Potato virus Y (PVY), Potato virus S (PVS), and Potato virus M (PVM) on content and physicochemical properties of tuber starch
6. Prospects for the Use of Amaranth Grain in the Production of Functional and Specialized Food Products
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