RIXSIYEV , Xusan; ABDULLAYEV , Asilbek; MUSTAFAYEVA , Gulmira. EFFECT OF LACTOBACILLUS FERMENTUM ON THE PROTEIN AND AMINO ACID PROFILE OF MILK WHEY AND CURD. WORLD INTERNATIONAL CONFERENCE ON SCIENCE, TECHNOLOGY AND EDUCATION, [S. l.], v. 1, n. 3, p. 54–57, 2026. DOI: 10.5281/zenodo.18948427. Disponível em: https://www.globalconferencehub.org/index.php/ste/article/view/331. Acesso em: 4 apr. 2026.