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Mixtures of Vegetable Fat as a Potential Raw Material for Bakery

Djurayeva NafisaBukhara Engineering Technological Institute, Bukhara, UzbekistanBarakayev NusratillaBukhara Engineering Technological Institute, Bukhara, UzbekistanRakhmonov KakhramonBukhara Engineering Technological Institute, Bukhara, UzbekistanAtamuratova TamaraBukhara Engineering Technological Institute, Bukhara, UzbekistanMukhamedova MukhabbatKholida Bukhara Engineering Technological Institute, Bukhara, UzbekistanMuzaffarova Kholida
International Journal of Current Research and Reviewjournal2020en
ABI

Annotatsiya

Introduction: Bread and bakery products, due to their high taste and nutritional properties, are in great demand among the population.

Mavzular

Phytochemicals and Antioxidant ActivitiesFood composition and propertiesFood Science and Nutritional Studies

Identifikatorlar

DOI
10.31782/ijcrr.2020.12192

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