Idyryshev, B.; Muratbayev, A.; Tashybayeva, M.; Spanova, A.; Amirkhanov, S.; Serikova, A.; Serikov, Z.; Bakirova, L.; Jumazhanova, M.; Bepeyeva, A.
Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products. Foods 2025, 14, 962.
https://doi.org/10.3390/foods14060962
AMA Style
Idyryshev B, Muratbayev A, Tashybayeva M, Spanova A, Amirkhanov S, Serikova A, Serikov Z, Bakirova L, Jumazhanova M, Bepeyeva A.
Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products. Foods. 2025; 14(6):962.
https://doi.org/10.3390/foods14060962
Chicago/Turabian Style
Idyryshev, Berik, Alibek Muratbayev, Marzhan Tashybayeva, Assem Spanova, Shyngys Amirkhanov, Assel Serikova, Zhaksylyk Serikov, Laila Bakirova, Madina Jumazhanova, and Aigerim Bepeyeva.
2025. "Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products" Foods 14, no. 6: 962.
https://doi.org/10.3390/foods14060962
APA Style
Idyryshev, B., Muratbayev, A., Tashybayeva, M., Spanova, A., Amirkhanov, S., Serikova, A., Serikov, Z., Bakirova, L., Jumazhanova, M., & Bepeyeva, A.
(2025). Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products. Foods, 14(6), 962.
https://doi.org/10.3390/foods14060962