FOOD EMULSIFIERS IN BREAD PRODUCTS AND IMPROVING THE NUTRITIONAL QUALITY OF BREAD PRODUCTS
| dc.contributor.author | Rahimova Aziza Rashidovna | |
| dc.date.accessioned | 2025-12-29T18:16:19Z | |
| dc.date.issued | 2024-03-19 | |
| dc.description.abstract | This article presents ideas on the proper use of food emulsifiers and increasing the nutritional value of bread products due to the development of the food industry. | |
| dc.format | application/pdf | |
| dc.identifier.uri | https://webofjournals.com/index.php/4/article/view/968 | |
| dc.identifier.uri | https://asianeducationindex.com/handle/123456789/25186 | |
| dc.language.iso | eng | |
| dc.publisher | Web of Journals Publishing | |
| dc.relation | https://webofjournals.com/index.php/4/article/view/968/937 | |
| dc.rights | https://creativecommons.org/licenses/by-nc-nd/4.0 | |
| dc.source | Web of Technology: Multidimensional Research Journal; Vol. 2 No. 3 (2024): WOT; 76-82 | |
| dc.source | 2938-3757 | |
| dc.subject | emulsifier, fermentation, gluten, starch, trace elements, wheat flour. | |
| dc.title | FOOD EMULSIFIERS IN BREAD PRODUCTS AND IMPROVING THE NUTRITIONAL QUALITY OF BREAD PRODUCTS | |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article |
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