Khamitova Bm 1

1. Cottage cheese fortified by natural additives
2. Effects of maltodextrin in freeze drying on the physical and functional properties of different type of milk powder
3. Isolation and molecular characterization of Lactobacillus delbrueckii subsp based on bulgaricus strain 1 from kefir shows probiotic and antimicrobial properties: Linking probiotics to UNSDG (United Nations Sustainable Development Goals) agenda: 2030
4. Development of halal cooked smoked beef and turkey sausage using a combined plant extracts
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