Factors For Making Quality Chocolate Mass

dc.contributor.author	Saidnazarova Irodakxon Saidnazar qizi
dc.date.accessioned	2025-12-29T08:16:07Z
dc.date.issued	2025-03-15
dc.description.abstract	Currently, there are possibilities for falsification of chocolate mass making, associated on the one hand with the replacement of raw materials, and on the other hand with a violation of technological processes in production. Therefore, it is necessary to improve the quality control system of incoming raw materials and the production technology.
dc.format	application/pdf
dc.identifier.uri	https://peerianjournal.com/index.php/czjmi/article/view/1083
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/15023
dc.language.iso	eng
dc.publisher	Peerian Journals Publishing
dc.relation	https://peerianjournal.com/index.php/czjmi/article/view/1083/887
dc.rights	Copyright (c) 2025 Saidnazarova Irodakxon Saidnazar qizi
dc.rights	https://creativecommons.org/licenses/by-nc/4.0
dc.source	Czech Journal of Multidisciplinary Innovations; Vol. 39 (2025): CJZMI; 82-88
dc.source	2788-0389
dc.subject	fermentation
dc.subject	heat treatment
dc.subject	conching process
dc.title	Factors For Making Quality Chocolate Mass
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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