EFFECT OF “GLUTEN” ADDITION ON THE COLORIMETRIC CHARACTERISTICS OF FLOUR BLENDS AND PASTA PRODUCTS
RAMAZONOV ROZIK RAUFOVICH"TOSHKENT KIMYO-TEXNOLOGIYA INSTITUTI" DAVLAT MUASSASASIRAVSHANOV SUVANQUL SAPAROVICH"TOSHKENT KIMYO-TEXNOLOGIYA INSTITUTI" DAVLAT MUASSASASIKANOATOV XAYRULLO MURODILLAYEVICH"NAMANGAN MUHANDISLIK-TEXNOLOGIYA INSTITUTI" DAVLAT MUASSASASI
2026en
ABI
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