N.Y. Bobojonova

1 та иш

Master's Student, Department of Food Safety, International Institute of Food Technology and Engineering, Fergana, Uzbekistan

1. Effect of Amaranth Flour Incorporation on The Quality and Functional Properties of Bakery Products

   M.Kh. Khamrakulova, N.Y. Bobojonova

   МақолаFood composition and propertiesAmerican Journal Of Agriculture And Horticulture Innovations20260 иқтибос

   ABIABI:AkademIndex/openalex/2026.article.015363