QUALITY CONTROL OF FLOUR AND BAKERY PRODUCTS BY SCORE

Authors

  • Odil Rustamov Master's Degree Tashkent Chemical-Technological Institute
  • Ra’no Akramova Prof. Phd Tashkent Chemical-Technological Institute

Keywords:

bakery products, GOST, organoleptic parameters

Abstract

The article provides a manual of standard generally accepted and methods for the study of bakery products with a logical structure that allows you to easily orient all the necessary methods for the study of bakery products.

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Published

2022-06-16

Issue

Vol. 5 (2022)

Section

Articles

How to Cite

QUALITY CONTROL OF FLOUR AND BAKERY PRODUCTS BY SCORE. (2022). American Journal of Interdisciplinary Research and Development, 5, 194-199. https://ajird.journalspark.org/index.php/ajird/article/view/135