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authFullName_s : Shynar Akhmetsadykova

Traditional dairy fermented products in Central Asia

Gaukhar Konuspayeva , Almagul Baubekova , Shynar Akhmetsadykova , Bernard Faye
International Dairy Journal, 2023, 137, pp.105514. ⟨10.1016/j.idairyj.2022.105514⟩
Journal articles hal-03972136v1

Concentrations in D- and L-Lactate in raw cow and camel milk

Gaukhar Konuspayeva , Almagul Baubekova , Shynar Akhmetsadykova , Nicol Akhmetasdykov , Bernard Faye et al.
Journal of Camel Practice and Research, 2019, 26 (1), pp.111-113. ⟨10.5958/2277-8934.2019.00016.X⟩
Journal articles hal-02617718v1

Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

Askar Kondybayev , Gaukhar Konuspayeva , Caroline Strub , Gerard Loiseau , Christian Mestres et al.
Fermentation, 2022, 8 (8), pp.367. ⟨10.3390/fermentation8080367⟩
Journal articles hal-03936500v1

Lactic acid bacteria biodiversity in raw and fermented camel milk

Shynar Akhmetsadykova , Almagul Baubekova , Gaukhar Konuspayeva , Nurlan Akhmetsadykov , Bernard Faye et al.
African Journal of Food Science and Technology, 2015, 6 (3), pp.84-88. ⟨10.14303/ajfst.2015.026⟩
Journal articles hal-01506419v1