Production Technology of Beverage with Functional Significance from Pumpkin Fruits

dc.contributor.author	Nazirova Raxnamoxon Muxtorovna
dc.contributor.author	Xalilova Nigora
dc.date.accessioned	2025-12-29T18:27:59Z
dc.date.issued	2023-12-06
dc.description.abstract	It is known that pumpkin fruits have a rich mineral and vitamin content. The pulp of pumpkin fruits is rich in dietary fibers; therefore, they are used in the production of a wide range of functional food products. In this article, a technological scheme for producing a nutritious, functional drink from pumpkin fruits is developed. The amount of dry matter in the resulting drinks is equal to 14%, which fully satisfies the daily consumption of these substances.
dc.format	application/pdf
dc.identifier.uri	https://webofjournals.com/index.php/8/article/view/465
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/25596
dc.language.iso	eng
dc.publisher	Web of Journals Publishing
dc.relation	https://webofjournals.com/index.php/8/article/view/465/446
dc.rights	https://creativecommons.org/licenses/by-nc-nd/4.0
dc.source	Web of Agriculture: Journal of Agriculture and Biological Sciences; Vol. 1 No. 9 (2023): WOA; 37-44
dc.source	2938-3781
dc.subject	pumpkin, proper nutrition, functional food products, micronutrients, vitamins, juice, technological process.
dc.title	Production Technology of Beverage with Functional Significance from Pumpkin Fruits
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

item.page.files

pagination.showing.labelpagination.showing.detail

item.page.filesection.name: muxtorovna_2023_production_technology_of_beverage_with_f.pdf
item.page.filesection.size: 287.52 KB
item.page.filesection.format: Adobe Portable Document Format