Article

Analysis of the Quality of New Varieties of Mung Bean

Dilodar MirkhodjaevaTashkent Chemical-technological Institute, C. Tashkent, UzbekistanGulnoza DjakhangirovaTashkent Chemical-technological Institute, C. Tashkent, UzbekistanDilorom GafurovaTashkent Chemical-technological Institute, C. Tashkent, UzbekistanNodira AykhodjaevaTashkent Chemical-technological Institute, C. Tashkent, Uzbekistan

International Journal of Current Research and Reviewjournal2020en

ABI

Abstract

The problem of protein deficiency in the diet of the world's population has been and remains one of the most urgent. Large-scale research is being carried out everywhere to find new raw protein resources for use in the production of socially significant food products, in particular bread.

Topics

Fermentation and Sensory Analysis GABA and Rice Research Food Quality and Safety Studies

Identifiers

DOI: 10.31782/ijcrr.2020.12193

Citations and references

Cited by 05 references

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