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THE STUDY OF PROTEIN IN THE COMPOSITION OF AMARANTH FLOUR FROM LOCAL ORIGIN

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dc.contributor.authorAkramova Rano Ramizitdinovna
dc.contributor.authorPoziljonova Nodira Nematjon qizi
dc.date.accessioned2025-12-28T18:06:13Z
dc.date.issued2022-05-04
dc.description.abstractThe present work is the development of the technology of bakery products for functional purposes using amaranth seed processing products from local raw materials.
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dc.identifier.urihttps://ajird.journalspark.org/index.php/ajird/article/view/47
dc.identifier.urihttps://asianeducationindex.com/handle/123456789/9680
dc.language.isoeng
dc.publisherJournals Park Publishing
dc.relationhttps://ajird.journalspark.org/index.php/ajird/article/view/47/42
dc.sourceAmerican Journal of Interdisciplinary Research and Development; Vol. 4 (2022); 25-29
dc.source2771-8948
dc.subjectAmaranths
dc.subjectwheat flour
dc.subjectproteins
dc.titleTHE STUDY OF PROTEIN IN THE COMPOSITION OF AMARANTH FLOUR FROM LOCAL ORIGIN
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Article

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