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.
| Mualliflar | RAVSHANOV Suvankul, KODIROV Оrifjon, RAMAZANOV Rozik, MUSAEV Khasanjon |
|---|---|
| Jurnal | Kimyo va kimyo texnologiyasi |
| Nashriyot | Тошкент кимё-технология институти |
| ISSN | 1992-9498, 2181-1121 |
| Nashr sanasi | 2020-01-12 |
| Jild | 2019 |
| Son | 4 |
| Til | Ingliz |
| Ilmiy soha | Farmatsevtika |
| DOI | 10.70189/1992-9498.1151 |
| Indeksga qo‘shilgan | 2026-09-02 |
DOI: 10.70189/1992-9498.1151 · Maqolaning asl sahifasi
| APA | RAVSHANOV Suvankul, KODIROV Оrifjon, RAMAZANOV Rozik, & MUSAEV Khasanjon (2020). Improving bakery properties in the preparation of wheat flour from local wheat grains. Kimyo va kimyo texnologiyasi, 2019(4). https://doi.org/10.70189/1992-9498.1151 |
|---|---|
| GOST (OAK) | RAVSHANOV Suvankul va b. Improving bakery properties in the preparation of wheat flour from local wheat grains // Kimyo va kimyo texnologiyasi. – 2020. – T. 2019, № 4. – DOI: 10.70189/1992-9498.1151. |
| MLA | RAVSHANOV Suvankul, KODIROV Оrifjon, RAMAZANOV Rozik, and MUSAEV Khasanjon. “Improving bakery properties in the preparation of wheat flour from local wheat grains.” Kimyo va kimyo texnologiyasi, 2019(4), 2020. https://doi.org/10.70189/1992-9498.1151 |
| Chicago | RAVSHANOV Suvankul, KODIROV Оrifjon, RAMAZANOV Rozik, and MUSAEV Khasanjon. “Improving bakery properties in the preparation of wheat flour from local wheat grains.” Kimyo va kimyo texnologiyasi, 2019(4) (2020). https://doi.org/10.70189/1992-9498.1151 |
| Harvard | RAVSHANOV Suvankul, KODIROV Оrifjon, RAMAZANOV Rozik, and MUSAEV Khasanjon (2020) ‘Improving bakery properties in the preparation of wheat flour from local wheat grains’, Kimyo va kimyo texnologiyasi, 2019(4). https://doi.org/10.70189/1992-9498.1151 |
| BibTeX | @article{ravshanovsuvankul2020,
title = {Improving bakery properties in the preparation of wheat flour from local wheat grains},
author = {RAVSHANOV Suvankul and KODIROV Оrifjon and RAMAZANOV Rozik and MUSAEV Khasanjon},
journal = {Kimyo va kimyo texnologiyasi},
year = {2020},
volume = {2019},
number = {4},
doi = {10.70189/1992-9498.1151},
url = {https://doi.org/10.70189/1992-9498.1151}
} |
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