DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL-ORIENTED BREAD PRODUCTS
DOI:
https://doi.org/10.61151/stjniet.v9i1.403Ключевые слова:
Bread products, Functional-oriented, Technology, Nutritional enhancement, Health benefits, Sensory properties, Innovation, Baking industryАннотация
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.
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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