Journal of Engineering and Applied Sciences
ISSN: Online 1818-7803ISSN: Print 1816-949x
Abstract
The researchers of the study developed the formulation of biological additives for sausages, based on the cake of wheat germ, pumpkin, linseed and sesame seeds. The production of biological additives from the cake of wheat germ, pumpkin, linseed and sesame seeds makes it possible to obtain products with increased biological value. Each oilcake type of wheat germ, pumpkin, linseed and sesame seeds has its own peculiarities of chemical composition.
How to cite this article:
Gulmira Kenenbay, Urishbay Chomanov, Tamara Tultabaeva, Gulzhan Zhumalieva, Torgyn Zhumalieva and Aruzhan Shoman. Fatty ACID Composition of Biological Active Additive.
DOI: https://doi.org/10.36478/jeasci.2017.3315.3318
URL: https://www.makhillpublications.co/view-article/1816-949x/jeasci.2017.3315.3318