About|About the Index|Indexing Criteria|Open Access Policy|Submit Journal|FAQs|Contact

QUALITY CONTROL OF FLOUR AND BAKERY PRODUCTS BY SCORE

item.page.link.simple
dc.contributor.authorOdil Rustamov
dc.contributor.authorRa’no Akramova
dc.date.accessioned2025-12-28T18:06:21Z
dc.date.issued2022-06-16
dc.description.abstractThe article provides a manual of standard generally accepted and methods for the study of bakery products with a logical structure that allows you to easily orient all the necessary methods for the study of bakery products.
dc.formatapplication/pdf
dc.identifier.urihttps://ajird.journalspark.org/index.php/ajird/article/view/135
dc.identifier.urihttps://asianeducationindex.com/handle/123456789/9764
dc.language.isoeng
dc.publisherJournals Park Publishing
dc.relationhttps://ajird.journalspark.org/index.php/ajird/article/view/135/130
dc.sourceAmerican Journal of Interdisciplinary Research and Development; Vol. 5 (2022); 194-199
dc.source2771-8948
dc.subjectbakery products
dc.subjectGOST
dc.subjectorganoleptic parameters
dc.titleQUALITY CONTROL OF FLOUR AND BAKERY PRODUCTS BY SCORE
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Article

item.page.files

item.page.filesection.original.bundle

pagination.showing.labelpagination.showing.detail
thumbnail.default.alt
item.page.filesection.name
rustamov_2022_quality_control_of_flour_and_bakery_prod.pdf
item.page.filesection.size
280.24 KB
item.page.filesection.format
Adobe Portable Document Format
item.page.filesection.download

item.page.collections

Published Articles