WAYS TO IMPROVE THE QUALITY OF BAKERY PRODUCTS BASED ON MODERN BIOTECHNOLOGY

dc.contributor.author	Nazarova Lobar Kholovna
dc.date.accessioned	2025-12-29T18:16:53Z
dc.date.issued	2025-05-13
dc.description.abstract	Bread is considered one of the oldest and most consumed foods in the history of mankind. And its quality is important not only to ensure the health and satisfaction of consumers, but also to the development of the food industry. In recent years, advances in biotechnology have been creating new opportunities to increase quality in bread production. This article provides information on ways to improve the quality of bakery products with the help of modern biotechnology.
dc.format	application/pdf
dc.identifier.uri	https://webofjournals.com/index.php/4/article/view/4201
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/25451
dc.language.iso	eng
dc.publisher	Web of Journals Publishing
dc.relation	https://webofjournals.com/index.php/4/article/view/4201/4159
dc.rights	https://creativecommons.org/licenses/by-nc-nd/4.0
dc.source	Web of Technology: Multidimensional Research Journal; Vol. 3 No. 5 (2025): WOT; 32-34
dc.source	2938-3757
dc.subject	Bread, biotechnology, yeast, enzymes, microorganisms and genetic modifications, products, factors.
dc.title	WAYS TO IMPROVE THE QUALITY OF BAKERY PRODUCTS BASED ON MODERN BIOTECHNOLOGY
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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