OPTIMIZATION OF THE FORMULATION OF A CURD PRODUCT WITH THE ADDITION OF PUMPKIN CRYOPOWDER

Formulations of structured dairy products that demonstrate good organoleptic properties are considered the most promising in terms of meeting consumer demands, increasing market share, and enhancing the competitiveness of domestic dairy production. The selection of dairy bases (low-fat curd, pumpkin...

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Bibliographic Details

Published in:	Вестник КазУТБ Vol. 2; no. 27
Main Authors:	Alzhaxina, N., Dalabayev, A., Aubakirova, I., Mantay, M.
Format:	Journal Article
Language:	English
Published:	28.06.2025
ISSN:	2708-4132, 2663-1830
Online Access:	Get full text
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