[1]
Dikhanbayeva, F., Zhaxybayeva, E., Dimitrov, Z., Baiysbayeva , M., Yessirkep, G. and Bansal, N. 2021. Studying the effect of the developed technology on the chemical composition of yogurt made from camel milk. Eastern-European Journal of Enterprise Technologies. 3, 11 (111) (Jun. 2021), 36–48. DOI:https://doi.org/10.15587/1729-4061.2021.235831.