Zhanbolat, A.; Tungyshbayeva, U.; Iskakova, Z.; Mardar, M.; Uazhanova, R.; Iztileuov, M.; Amanova, S.; Assenova, B.; Izteliyeva, R.; Aman, S.;
et al. Fermentation of Wheat Bread with Lactiplantibacillus plantarum: Study of Changes in Acrylamide and Microbiological Spoilage During Packaging at Different Temperatures. Fermentation 2025, 11, 686.
https://doi.org/10.3390/fermentation11120686
AMA Style
Zhanbolat A, Tungyshbayeva U, Iskakova Z, Mardar M, Uazhanova R, Iztileuov M, Amanova S, Assenova B, Izteliyeva R, Aman S,
et al. Fermentation of Wheat Bread with Lactiplantibacillus plantarum: Study of Changes in Acrylamide and Microbiological Spoilage During Packaging at Different Temperatures. Fermentation. 2025; 11(12):686.
https://doi.org/10.3390/fermentation11120686
Chicago/Turabian Style
Zhanbolat, Almas, Ulbala Tungyshbayeva, Zhanat Iskakova, Maryna Mardar, Raushangul Uazhanova, Maxat Iztileuov, Sholpan Amanova, Bakhytkul Assenova, Raushan Izteliyeva, Sagynysh Aman,
and et al. 2025. "Fermentation of Wheat Bread with Lactiplantibacillus plantarum: Study of Changes in Acrylamide and Microbiological Spoilage During Packaging at Different Temperatures" Fermentation 11, no. 12: 686.
https://doi.org/10.3390/fermentation11120686
APA Style
Zhanbolat, A., Tungyshbayeva, U., Iskakova, Z., Mardar, M., Uazhanova, R., Iztileuov, M., Amanova, S., Assenova, B., Izteliyeva, R., Aman, S., & Amutova, F.
(2025). Fermentation of Wheat Bread with Lactiplantibacillus plantarum: Study of Changes in Acrylamide and Microbiological Spoilage During Packaging at Different Temperatures. Fermentation, 11(12), 686.
https://doi.org/10.3390/fermentation11120686
