Composition of Soybean and its Role in the Food Industry

dc.contributor.author	Bakirova Shahnoza Zokirjon qizi
dc.date.accessioned	2026-01-01T21:15:56Z
dc.date.issued	2023-03-10
dc.description.abstract	Today, the problem of providing the population with high-quality food proteins remains relevant, soybean is recognized as the main source of protein nutrition for the population in the world. The use of soybean processing products in the food industry poses the task of developing modern methods or creating a new methodology for qualitative and quantitative determination of soy content in food products.
dc.format	application/pdf
dc.identifier.uri	https://geniusjournals.org/index.php/erb/article/view/3581
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/67038
dc.language.iso	eng
dc.publisher	Genius Journals
dc.relation	https://geniusjournals.org/index.php/erb/article/view/3581/3030
dc.source	Eurasian Research Bulletin ; Vol. 18 (2023): ERB; 40-43
dc.source	2795-7675
dc.subject	soybean
dc.subject	oil crops
dc.subject	food industry
dc.subject	morphology
dc.title	Composition of Soybean and its Role in the Food Industry
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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