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1. Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour
2. Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation
3. Food safety research and improvement of the technology of cottage cheese product with the use of green buckwheat
4. Development, Optimization, and Evaluation of a Multicomponent Cereal-Based Food Mixture: Nutritional, Biological, and Microbiological Aspect
5. Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: Physicochemical analysis and sensory evaluation
6. Effects of Spinach Addition on the Nutritional Value, Functional Properties, Microstructure and Shelf Life of Lamb Meat Dumplings
7. The Effect of a Multi-Component Plant Supplement on the Nutritional Value of Meat Patties
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