CHARACTERISTICS OF COOKING OF "UZBEKISTAN-83" AND "HOSILDOR" VARIETIES

dc.contributor.author	Yangiboyev Abdimalik Eshmurodovich
dc.contributor.author	N. Sattorov
dc.date.accessioned	2025-12-29T18:28:10Z
dc.date.issued	2024-10-22
dc.description.abstract	Nutritional beet tubers have different physical and mechanical properties and are suitable for specific working parts of each type of feed grinders with the required level of grinding. Production of hashaki beet tubers using heat treatment in Belarus, Germany, Poland, Australia and other countries is very common. Feed steamers, stirrers, and feed vaporizers are often used to heat Nutritional beet tubers.
dc.format	application/pdf
dc.identifier.uri	https://webofjournals.com/index.php/8/article/view/1955
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/25707
dc.language.iso	eng
dc.publisher	Web of Journals Publishing
dc.relation	https://webofjournals.com/index.php/8/article/view/1955/1932
dc.rights	https://creativecommons.org/licenses/by-nc-nd/4.0
dc.source	Web of Agriculture: Journal of Agriculture and Biological Sciences; Vol. 2 No. 10 (2024): WOA; 60-67
dc.source	2938-3781
dc.subject	Cooking, softness, roughness, digestion, absorption, bioelements, container, grinding.
dc.title	CHARACTERISTICS OF COOKING OF "UZBEKISTAN-83" AND "HOSILDOR" VARIETIES
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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