Tultabayeva, T.; Tokysheva, G.; Zhakupova, G.; Konysbaeva, D.; Mukhtarkhanova, R.; Matibayeva, A.; Mukhametov, A.; Zamaratskaia, G.; Makangali, K.
Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly. Appl. Sci. 2023, 13, 10462.
https://doi.org/10.3390/app131810462
AMA Style
Tultabayeva T, Tokysheva G, Zhakupova G, Konysbaeva D, Mukhtarkhanova R, Matibayeva A, Mukhametov A, Zamaratskaia G, Makangali K.
Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly. Applied Sciences. 2023; 13(18):10462.
https://doi.org/10.3390/app131810462
Chicago/Turabian Style
Tultabayeva, Tamara, Gulzhan Tokysheva, Gulmira Zhakupova, Damilya Konysbaeva, Rauan Mukhtarkhanova, Ainur Matibayeva, Almas Mukhametov, Galia Zamaratskaia, and Kadyrzhan Makangali.
2023. "Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly" Applied Sciences 13, no. 18: 10462.
https://doi.org/10.3390/app131810462
APA Style
Tultabayeva, T., Tokysheva, G., Zhakupova, G., Konysbaeva, D., Mukhtarkhanova, R., Matibayeva, A., Mukhametov, A., Zamaratskaia, G., & Makangali, K.
(2023). Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly. Applied Sciences, 13(18), 10462.
https://doi.org/10.3390/app131810462
