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Author

Mariam Alimardanova

Almaty Technological University, Kazakhstan
1 article in our journals

Articles where this person is an author, newest first. People are matched by their name as printed (no ORCID iD is recorded for them), not by name alone; search the name as text to find namesakes too.

Research ArticleOpen accessChemical Composition, Texture and Sensory Evaluation of Yogurts Supplemented with Amaranth FlourAlma Aytkozhayevna Shunekeyeva, Mariam Alimardanova, Majorov Alexandr AlbertovichThis study aimed to assess the effect of adding non-roasted and roasted amaranth flour to yogurt at a dose of 5 g per 100 mL on the approximate composition, storage stability, texture and sensory evaluation of yogurt. Yogurt without supplementation was used as control. The products were evaluated for moisture, carbohydrate, protein, fat, ash and mineral content. In order to … …American Journal of Animal and Veterinary Sciences, Vol. 16, Issue 2 · 3 May 2021 · 7,091 accessesView PDFCite