Dietary Carbohydrates, their Chemical Properties

dc.contributor.author	Sultonova Husnidakhan Hasanjon kizi
dc.date.accessioned	2025-12-30T18:14:20Z
dc.date.issued	2024-02-14
dc.description.abstract	Food science is an applied branch of science that deals with the study of food production methods. The modern food industry receives dozens of products with their own amazing technologies, equipment and equipment. With the participation of these enterprises, grain, flour, cereals, compound feed, bread, pasta, confectionery, oil and fat, sugar, meat, dairy, canned products, alcohol, beer and other food products necessary for human consumption are produced.
dc.format	application/pdf
dc.identifier.uri	https://scientifictrends.org/index.php/ijst/article/view/227
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/33099
dc.language.iso	eng
dc.publisher	Scientific Trends
dc.relation	https://scientifictrends.org/index.php/ijst/article/view/227/197
dc.rights	https://creativecommons.org/licenses/by/4.0
dc.source	International Journal of Scientific Trends; Vol. 3 No. 2 (2024): IJST; 57-61
dc.source	2980-4299
dc.source	2980-4329
dc.subject	Useful food products, legumes, seafood, carrots, avocado, mineral fertilizers, nitrate, nitrite.
dc.title	Dietary Carbohydrates, their Chemical Properties
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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