Authors : Gulmira Kenenbay, Urishbay Chomanov, Tamara Tultabaeva, Gulzhan Zhumalieva, Torgyn Zhumalieva and Aruzhan Shoman
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.
Gulmira Kenenbay, Urishbay Chomanov, Tamara Tultabaeva, Gulzhan Zhumalieva, Torgyn Zhumalieva and Aruzhan Shoman, 2017. Fatty ACID Composition of Biological Active Additive. Journal of Engineering and Applied Sciences, 12: 3315-3318.