QUALITY CONTROL OF FLOUR AND BAKERY PRODUCTS BY SCORE
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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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Odil Rustamov, & Ra’no Akramova. (2022). QUALITY CONTROL OF FLOUR AND BAKERY PRODUCTS BY SCORE. American Journal of Interdisciplinary Research and Development, 5, 194–199. Retrieved from https://ajird.journalspark.org/index.php/ajird/article/view/135
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