Shaimenova B 1

1. The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders
2. Effect of infection of potato plants by Potato virus Y (PVY), Potato virus S (PVS), and Potato virus M (PVM) on content and physicochemical properties of tuber starch
3. Improving the citric acid production by mutant strains Aspergillus niger using carbohydrate-containing raw materials as a carbon source
4. Prospects for the Use of Amaranth Grain in the Production of Functional and Specialized Food Products
1