Silk Berries Beet Roots in The Production of Muffins

dc.contributor.author	S.K. Zhabbarova
dc.date.accessioned	2026-01-01T12:08:00Z
dc.date.issued	2021-12-14
dc.description.abstract	Traditionally, flour confectionery products, which include muffins, are in significant demand among almost all age groups of the population. The aim of the study was to develop a recipe and technology for preparing muffins using paste from white mulberry and sugar beet root crops. The experimental part of the work was carried out in the laboratories of the food technology department of the Bukhara Engineering Technological Institute.
dc.format	application/pdf
dc.identifier.uri	https://zienjournals.com/index.php/tjm/article/view/422
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/62609
dc.language.iso	eng
dc.publisher	Zien Journals
dc.relation	https://zienjournals.com/index.php/tjm/article/view/422/321
dc.rights	https://creativecommons.org/licenses/by-nc/4.0
dc.source	Texas Journal of Multidisciplinary Studies; Vol. 3 (2021): TJM; 139-141
dc.source	2770-0003
dc.subject	Vegetable
dc.subject	Fruit
dc.subject	Flour Confectionery Products
dc.subject	Muffins
dc.title	Silk Berries Beet Roots in The Production of Muffins
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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