Improving Pumpkin Seed Processing Technology

dc.contributor.author	Nazirova Raxnamoxon Muxtorovna
dc.contributor.author	Umaraliyeva Maloxat
dc.date.accessioned	2025-12-29T18:27:59Z
dc.date.issued	2023-12-06
dc.description.abstract	It is known that unsaturated fats are important for the normal functioning of the human body. Pumpkin seed oil is a source of unsaturated fats and has a rich amino acid content. The article shows the improvement of the technology of extracting oil from pumpkin seeds. Pumpkin oil obtained in this way has a rich lipid composition.
dc.format	application/pdf
dc.identifier.uri	https://webofjournals.com/index.php/8/article/view/463
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/25594
dc.language.iso	eng
dc.publisher	Web of Journals Publishing
dc.relation	https://webofjournals.com/index.php/8/article/view/463/444
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; 25-30
dc.source	2938-3781
dc.subject	pumpkin, pumpkin oil, cold pressing, chemical composition, carotenoids, pumpkin varieties, phospholipid composition.
dc.title	Improving Pumpkin Seed Processing Technology
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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