RATIONAL USE OF SECONDARY PRODUCTS IN THE PRODUCTION OF BREAD PRODUCTS
| dc.contributor.author | Ismatova Sh. N. | |
| dc.contributor.author | Yuldasheva Sh. J. | |
| dc.contributor.author | Nazarova L. Kh. | |
| dc.date.accessioned | 2025-12-29T18:49:11Z | |
| dc.date.issued | 2025-05-31 | |
| dc.description.abstract | In this article, a nutritional powder from the pomace of various grape varieties was obtained in laboratory conditions and its chemical composition was analyzed. The food powder obtained from the pomace of grapes was added to wheat flour bread and its effect on quality indicators was studied. | |
| dc.format | application/pdf | |
| dc.identifier.uri | https://webofjournals.com/index.php/9/article/view/4501 | |
| dc.identifier.uri | https://asianeducationindex.com/handle/123456789/26463 | |
| dc.language.iso | eng | |
| dc.publisher | Web of Journals Publishing | |
| dc.relation | https://webofjournals.com/index.php/9/article/view/4501/4457 | |
| dc.rights | https://creativecommons.org/licenses/by-nc-nd/4.0 | |
| dc.source | Web of Humanities: Journal of Social Science and Humanitarian Research; Vol. 3 No. 5 (2025): WOH; 201-204 | |
| dc.source | 2938-3803 | |
| dc.subject | Bread, grape varieties, grape pomace, chemical compostion, food powder, drying, nutritional value, porosity, acidity, specific volume | |
| dc.title | RATIONAL USE OF SECONDARY PRODUCTS IN THE PRODUCTION OF BREAD PRODUCTS | |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article |
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