Article

ANALYSIS OF SUBSTITUTE ADDITIVES INCLUDED IN CHOCOLATE

Shabnam Abdisodikovna KulturayevaAssistant Tashkent Institute of Chemical Technology,Axror Shoymurodovich ZiyoyevAssistant Tashkent Institute of Chemical TechnologyIrodakxon Saidnazar kizi SaidnazarovaDots. Department of mechanical graphics and fundamentals of mechanics, Tashkent Chemical-Technological Institute, Republic of Uzbekistan, Tashkent

Zenodo (CERN European Organization for Nuclear Research)repository2026en

ABI

Abstract

Currently, there are possibilities for falsification of chocolate mass making, associated on the one hand with the replacement of raw materials, and on the other hand with a violation of technological processes in production. Therefore, it is necessary to improve the quality control system of incoming raw materials and the production technology.

Topics

Food Chemistry and Fat Analysis Food Industry and Aquatic Biology Natural Products and Biological Research

Identifiers

DOI: 10.5281/zenodo.20425273

Citations and references

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