DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL-ORIENTED BREAD PRODUCTS

DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL-ORIENTED BREAD PRODUCTS

Авторы

  • Shukrullo Turg’unov Namangan institute of engineering and technology
  • Odiljon Odiljon Namangan institute of engineering and technology

DOI:

https://doi.org/10.61151/stjniet.v9i1.403

Ключевые слова:

Bread products, Functional-oriented, Technology, Nutritional enhancement, Health benefits, Sensory properties, Innovation, Baking industry

Аннотация

Abstract: This article explores the latest technological developments in the production of functional-oriented bread products. It investigates methods used in enhancing the nutritional, health, and sensory properties of bread, emphasizing innovation and efficiency in the baking industry.

Загрузки

Опубликован

2024-03-30

Как цитировать

Turg’unov, S., & Odiljon, O. (2024). DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL-ORIENTED BREAD PRODUCTS. Scientific and Technical Journal of Namangan Institute of Engineering and Technology, 9(1), 115–119. https://doi.org/10.61151/stjniet.v9i1.403

Выпуск

Том 9 № 1 (2024): Scientific and Technical Journal of Namangan Institute of Engineering and Technology

Раздел

Articles