FUNCTIONAL PRODUCTS USING SECONDARY RAW MATERIALS OF JUICE PRODUCTION AND ITS NUTRITIONAL VALUE
Shukhratjon AtakhanovCandidate of Technical Sciences, Associate Professor Namangan Engineering and Technology Institute, 7 Kasansay street, 160115, Namangan, UzbekistanM. BoltaevaCandidate of Technical Sciences, Associate Professor Namangan Engineering and Building Institute, 12 I. Karimov street, 160115, Namangan, UzbekistanU. Rahimovassistant, Namangan Engineering and Technology Institute, 7 Kasansay street, 160115, Namangan, UzbekistanM. Abdurazzakovaassistant, Namangan Engineering and Technology Institute, 7 Kasansay street, 160115, Namangan, Uzbekistan
ABI
Abstract
The article investigated the nutritional value of new varieties of Jerusalem artichoke. This type of sirya is often used in the country's food industry as a technical raw material. The country pays a lot of attention to the development of agriculture. Create new varieties of vegetables and fruits. The article presents a study of the chemical composition of new Jerusalem artichoke varieties "Moise", "Fayz Baraka".
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