THE ESSENCE OF BREAD PRODUCTS MADE FROM RYE FLOUR

dc.contributor.author	Kurbanbaeva Gulshad Sarsenbaevna
dc.contributor.author	Masharipova Bahor Ixtiyor qizi
dc.date.accessioned	2025-12-29T09:29:14Z
dc.date.issued	2023-05-24
dc.description.abstract	One of the important problems facing the bakery industry at present is the organization of functional and safe nutrition of aholi[1]. The industry has a high demand for the production of high-quality and wide range of food products using both traditional and non-traditional raw materials. Rye is the second largest agricultural crop after wheat, widely used in the food industry and the production of livestock feed. Its medicinal properties are also high.
dc.format	application/pdf
dc.identifier.uri	https://americanjournal.org/index.php/ajper/article/view/848
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/15387
dc.language.iso	eng
dc.publisher	American Journals
dc.relation	https://americanjournal.org/index.php/ajper/article/view/848/768
dc.rights	https://creativecommons.org/licenses/by-nc/4.0
dc.source	American Journal of Pedagogical and Educational Research; Vol. 12 (2023); 157-160
dc.source	2832-9791
dc.subject	Flour, Yeast, Salt, Water, Sugar, dairy products, margarine, malt, starch, edible fats, eggs
dc.title	THE ESSENCE OF BREAD PRODUCTS MADE FROM RYE FLOUR
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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