Kamanova, S.; Shaimenova, B.; Murat, L.; Saduakhasova, S.; Khamitova, D.; Muratkhan, M.; Tarabayev, B.; Ospankulova, G.
The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders. Foods 2025, 14, 1469.
https://doi.org/10.3390/foods14091469
AMA Style
Kamanova S, Shaimenova B, Murat L, Saduakhasova S, Khamitova D, Muratkhan M, Tarabayev B, Ospankulova G.
The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders. Foods. 2025; 14(9):1469.
https://doi.org/10.3390/foods14091469
Chicago/Turabian Style
Kamanova, Svetlana, Bakhyt Shaimenova, Linara Murat, Saule Saduakhasova, Dina Khamitova, Marat Muratkhan, Baltash Tarabayev, and Gulnazym Ospankulova.
2025. "The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders" Foods 14, no. 9: 1469.
https://doi.org/10.3390/foods14091469
APA Style
Kamanova, S., Shaimenova, B., Murat, L., Saduakhasova, S., Khamitova, D., Muratkhan, M., Tarabayev, B., & Ospankulova, G.
(2025). The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders. Foods, 14(9), 1469.
https://doi.org/10.3390/foods14091469
