Improving bakery properties in the preparation of wheat flour from local wheat grains

RAVSHANOV Suvankul, KODIROV Оrifjon, RAMAZANOV Rozik, MUSAEV Khasanjon

Kimyo va kimyo texnologiyasi · 2020-yil

Annotatsiya

The article is devoted to the study of the physicochemical properties of water used to prepare wheat grain for sorting grinding. The physical and chemical properties of water for hydrothermal treatment, obtained from the vibrational effect of 10 Hz to 1000 Hz for 60 seconds in the and ultrasonic devices.

Maqola ma’lumotlari
MualliflarRAVSHANOV Suvankul, KODIROV Оrifjon, RAMAZANOV Rozik, MUSAEV Khasanjon
JurnalKimyo va kimyo texnologiyasi
Nashr sanasi2020-01-12
Jild2019
Son4
Tilen
DOI10.70189/1992-9498.1151

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