Article

THE REQUIREMENTS FOR THE QUALITY AND SAFETY OF FLOUR CONFECTIONERY PRODUCTS

Barnokhon SattarovaPhd In Chemical Sciences, Docent, Fergana Polytechnic Institute, Fergana, UzbekistanAziza MakhmudovaMaster's Degree Student, Fergana Polytechnic Institute, Fergana, Uzbekistan

International Journal of Advance Scientific Researchjournal2023en

ABI

Abstract

Currently, confectionery production enterprises, like all branches of industry, are undergoing rapid changes. In this article, the requirements for the quality and safety of flour confectionery products are presented in the example of cookies and pancakes.

Topics

Food Industry and Aquatic Biology

Identifiers

DOI: 10.37547/ijasr-03-01-07

Citations and references

Cited by 03 references

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