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 Engineering Sciences, Namangan State University, Republic of Uzbekistan, NamanganKuchkor DodaevLatifjon MamajanovCandidate of Engineering Sciences, Namangan State University, Republic of Uzbekistan, NamanganDilshod RakhmonovРеспублика Узбекистан, г
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