N.Y. Bobojonova

1 ta ish

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

   MaqolaFood composition and propertiesAmerican Journal Of Agriculture And Horticulture Innovations20260 iqtibos

   ABIABI:AkademIndex/openalex/2026.article.015363