Improvement of the Functional Properties of Bread and Bake Products

dc.contributor.author	Ashurova Muhabbat Zoirovna
dc.contributor.author	Sulaymanova Gulchehra Hakimovna
dc.contributor.author	Ganiyeva Nasiba Hikmatovna
dc.date.accessioned	2026-01-02T11:47:22Z
dc.date.issued	2023-04-17
dc.description.abstract	A review of the literature on the production of bakery products is presented. Problems tasks promising directions of development of the industry as well as the use of whey in the production of bread are considered.
dc.format	application/pdf
dc.identifier.uri	https://geniusjournals.org/index.php/ejpcm/article/view/3926
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/78090
dc.language.iso	eng
dc.publisher	Genius Journals
dc.relation	https://geniusjournals.org/index.php/ejpcm/article/view/3926/3327
dc.source	Eurasian Journal of Physics,Chemistry and Mathematics; Vol. 17 (2023): EJPCM; 22-25
dc.source	2795-7667
dc.subject	assortment
dc.subject	bread
dc.subject	bakery products
dc.subject	milk whey
dc.title	Improvement of the Functional Properties of Bread and Bake Products
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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