THE STUDY OF PROTEIN IN THE COMPOSITION OF AMARANTH FLOUR FROM LOCAL ORIGIN

Akramova Rano Ramizitdinovna; Poziljonova Nodira Nematjon qizi

pdf

Published: May 4, 2022

Keywords:

Amaranths wheat flour proteins

Akramova Rano Ramizitdinovna

Prof. PhD. Tashkent Chemical Technological Institute

Poziljonova Nodira Nematjon qizi

Master's Degree, Fergana Polytechnic Institute

Abstract

The present work is the development of the technology of bakery products for functional purposes using amaranth seed processing products from local raw materials.

How to Cite

Akramova Rano Ramizitdinovna, & Poziljonova Nodira Nematjon qizi. (2022). THE STUDY OF PROTEIN IN THE COMPOSITION OF AMARANTH FLOUR FROM LOCAL ORIGIN. American Journal of Interdisciplinary Research and Development, 4, 25–29. Retrieved from https://ajird.journalspark.org/index.php/ajird/article/view/47

Issue

Vol. 4 (2022)

Section

Articles

Most read articles by the same author(s)

Akramova Rano Ramizitdinovna, Rasulova Umida Nematjon qizi, Yuldasheva Nigora Karimovna, Ashurmatova Gulchexra Isamiddinovna, ASPECTS OF STUDYING THE PHYSICO-CHEMICAL PROPERTIES OF LOCAL AMARANTH OILS OF HIGH-CONTAINING SQUALENE , American Journal of Interdisciplinary Research and Development: Vol. 4 (2022)
Akramova Rano Ramizitdinovna, Xolmirzayeva Jumagul Xamdamovnaning, INVESTIGATION OF THE INFLUENCE OF FLOUR QUALITY IN THE PRODUCTION OF FLOUR PRODUCTS , American Journal of Interdisciplinary Research and Development: Vol. 4 (2022)
Akramova Rano Ramizitdinovna, Muhammedova Shoxista, Mirahmadov Jahongir, CALCULATION OF THE ECONOMIC EFFICIENCY OF THE TECHNOLOGY WHEN OBTAINING SAFFLOWER OIL , American Journal of Interdisciplinary Research and Development: Vol. 6 (2022)

Article Sidebar

Main Article Content

Abstract

Article Details

Most read articles by the same author(s)