Shulenova, A.; Kassenov, A.; Kakimov, M.; Kokayeva, G.; Mustafayeva, A.; Mursalykova, M.; Krasnopyorova, Y.; Sviderskaya, D.; Rzayev, B.; Iskakov, B.
Effect of Lactic Acid Bacteria Concentration and Flaxseed Cake Flour on the Formation and Stability of Bovine Blood Plasma Gels. Processes 2025, 13, 2024.
https://doi.org/10.3390/pr13072024
AMA Style
Shulenova A, Kassenov A, Kakimov M, Kokayeva G, Mustafayeva A, Mursalykova M, Krasnopyorova Y, Sviderskaya D, Rzayev B, Iskakov B.
Effect of Lactic Acid Bacteria Concentration and Flaxseed Cake Flour on the Formation and Stability of Bovine Blood Plasma Gels. Processes. 2025; 13(7):2024.
https://doi.org/10.3390/pr13072024
Chicago/Turabian Style
Shulenova, Assem, Amirzhan Kassenov, Mukhtarbek Kakimov, Gulnara Kokayeva, Ayaulym Mustafayeva, Maigul Mursalykova, Yelena Krasnopyorova, Diana Sviderskaya, Bakhtiyar Rzayev, and Bauyrzhan Iskakov.
2025. "Effect of Lactic Acid Bacteria Concentration and Flaxseed Cake Flour on the Formation and Stability of Bovine Blood Plasma Gels" Processes 13, no. 7: 2024.
https://doi.org/10.3390/pr13072024
APA Style
Shulenova, A., Kassenov, A., Kakimov, M., Kokayeva, G., Mustafayeva, A., Mursalykova, M., Krasnopyorova, Y., Sviderskaya, D., Rzayev, B., & Iskakov, B.
(2025). Effect of Lactic Acid Bacteria Concentration and Flaxseed Cake Flour on the Formation and Stability of Bovine Blood Plasma Gels. Processes, 13(7), 2024.
https://doi.org/10.3390/pr13072024
