STUDY OF THE INFLUENCE OF DIFFERENT ADDITIVES AND HEAT PROCESSING ON THE DEGREE OF SWELLING OF RICE, NUT, PEA FLOUR INCLUDED IN THE COMPOSITION OF SEMI-FINISHED VEGETABLE SAUCE
Shukhratjon AtakhanovCandidate of Biol. Sciences, Namangan State University, Republic of Uzbekistan, NamanganKuchkor DodaevLatifjon MamajanovCandidate of Engineering Sciences, Namangan State University, Republic of Uzbekistan, NamanganDilshod RakhmonovНаманганский государственный университет,
ABI
Annotatsiya
, , , - , , . , , ,
Hali tarjima qilinmagan
Mavzular
Identifikatorlar
Iqtiboslar va manbalar
0 ta iqtibos0 ta foydalanilgan manba