STUDY OF THE INFLUENCE OF DIFFERENT ADDITIVES AND HEAT PROCESSING ON THE DEGREE OF SWELLING OF RICE, NUT, PEA FLOUR INCLUDED IN THE COMPOSITION OF SEMI-FINISHED VEGETABLE SAUCE
Shukhratjon AtakhanovCandidate of Engineering Sciences, Namangan State University, Republic of Uzbekistan, NamanganKuchkor DodaevLatifjon MamajanovCandidate of Engineering Sciences, Namangan State University, Republic of Uzbekistan, NamanganDilshod RakhmonovРеспублика Узбекистан, г
ABI
Abstract
, , , - , , . , , ,
Topics
Identifiers
Citations and references
Cited by 00 references