DIKHANBAYEVA, F.; ZHAXYBAYEVA, E.; DIMITROV, Z.; BAIYSBAYEVA , M.; YESSIRKEP, G.; BANSAL, N. Studying the effect of the developed technology on the chemical composition of yogurt made from camel milk. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 3, n. 11 (111), p. 36–48, 2021. DOI: 10.15587/1729-4061.2021.235831. Disponível em: https://journals.uran.ua/eejet/article/view/235831. Acesso em: 15 jul. 2024.