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DEVELOPMENT OF TECHNOLOGY FOR DOUGH-BASED NATIONAL DISHES WITH INCREASED BIOLOGICAL VALUE

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dc.contributor.authorKarimova Navbaxor Juramirzayevna
dc.contributor.authorKarimova Navbakhor Juramirzayevna
dc.date.accessioned2025-12-29T18:28:30Z
dc.date.issued2025-09-07
dc.description.abstractIncreasing the biological value of dough-based national dishes is an important intersection in the field of food science, nutrition and cultural heritage preservation. This article studies innovative technologies aimed at eliminating the widespread micronutrient deficiency in Central Asia by enriching national dishes of Uzbekistan, such as bread, samsa and manty with microelements and bioactive substances, while preserving the sensory and cultural properties of dishes.
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dc.identifier.urihttps://webofjournals.com/index.php/8/article/view/5020
dc.identifier.urihttps://asianeducationindex.com/handle/123456789/25858
dc.language.isoeng
dc.publisherWeb of Journals Publishing
dc.relationhttps://webofjournals.com/index.php/8/article/view/5020/5059
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/4.0
dc.sourceWeb of Agriculture: Journal of Agriculture and Biological Sciences; Vol. 3 No. 9 (2025): WOA; 1-3
dc.source2938-3781
dc.subjectBiological value, dough dishes, national dishes, food technology, healthy nutrition, the importance of nutrition, nutrients, vitamins and minerals, food preparation technology, dough preparation methods, fermentation processes.
dc.titleDEVELOPMENT OF TECHNOLOGY FOR DOUGH-BASED NATIONAL DISHES WITH INCREASED BIOLOGICAL VALUE
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Article

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