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

Authors

  • Akramova Rano Ramizitdinovna Prof. PhD. Tashkent Chemical Technological Institute
  • Poziljonova Nodira Nematjon qizi Master's Degree, Fergana Polytechnic Institute

Keywords:

Amaranths, wheat flour, proteins

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.

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Published

2022-05-04

Issue

Vol. 4 (2022)

Section

Articles

How to Cite

THE STUDY OF PROTEIN IN THE COMPOSITION OF AMARANTH FLOUR FROM LOCAL ORIGIN. (2022). American Journal of Interdisciplinary Research and Development, 4, 25-29. https://ajird.journalspark.org/index.php/ajird/article/view/47