Analysis of the Quality of New Varieties of Mung Bean
Dilodar MirkhodjaevaTashkent Chemical-technological Institute, C. Tashkent, UzbekistanGulnoza DjakhangirovaTashkent Chemical-technological Institute, C. Tashkent, UzbekistanDilorom GafurovaTashkent Chemical-technological Institute, C. Tashkent, UzbekistanNodira AykhodjaevaTashkent Chemical-technological Institute, C. Tashkent, Uzbekistan
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The problem of protein deficiency in the diet of the world's population has been and remains one of the most urgent. Large-scale research is being carried out everywhere to find new raw protein resources for use in the production of socially significant food products, in particular bread.
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