For citations:
Tlevlessova D.A., Abuova A.B., Makeeva R.K., Kozhakanova Zh.K., Ibraikhan A.T., Bakytzhanuly R. Increasing the nutritional value and functional properties, optimizing the recipe of a dessert based on goat’s milk curd paste with the addition of talkan and inulin. Agrarian science. 2025;1(1):130-139. (In Russ.) https://doi.org/10.32634/0869-8155-2025-390-01-130-139
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