New composition and method for producing pasta

Kimyo va kimyo texnologiyasi · 2020-yil

Annotatsiya

The main objective of this study is to develop a composition of pasta containing a mixture of ginger, lemon and mint powder, as well as a combination of legumes and cereals with high nutritional value. This will expand the range of pasta. The problem of achieving high quality and economic efficiency is solved by improving several technological processes and using innovative methods. The effectiveness of using innovative methods of sublimation and microwave drying is shown in comparison with the drying process of instant pasta by frying it in vegetable oil.

Maqola ma’lumotlari
JurnalKimyo va kimyo texnologiyasi
NashriyotТошкент кимё-технология институти
ISSN1992-9498, 2181-1121
Nashr sanasi2020-03-20
Betlar69-73
TilIngliz
DOI10.51348/kcvv6033
Indeksga qo‘shilgan2026-09-02

Iqtibos keltirish

APANoma’lum muallif (2020). NEW COMPOSITION AND METHOD FOR PRODUCING PASTA. Kimyo va kimyo texnologiyasi, 69-73. https://doi.org/10.51348/kcvv6033
GOST (OAK)Noma’lum muallif NEW COMPOSITION AND METHOD FOR PRODUCING PASTA // Kimyo va kimyo texnologiyasi. – 2020. – P. 69-73. – DOI: 10.51348/kcvv6033.
MLANoma’lum muallif. “NEW COMPOSITION AND METHOD FOR PRODUCING PASTA.” Kimyo va kimyo texnologiyasi, 69-73, 2020. https://doi.org/10.51348/kcvv6033
ChicagoNoma’lum muallif. “NEW COMPOSITION AND METHOD FOR PRODUCING PASTA.” Kimyo va kimyo texnologiyasi, 69-73 (2020). https://doi.org/10.51348/kcvv6033
HarvardNoma’lum muallif (2020) ‘NEW COMPOSITION AND METHOD FOR PRODUCING PASTA’, Kimyo va kimyo texnologiyasi, 69-73. https://doi.org/10.51348/kcvv6033
BibTeX
@article{article2020,
  title = {NEW COMPOSITION AND METHOD FOR PRODUCING PASTA},
  author = {Unknown},
  journal = {Kimyo va kimyo texnologiyasi},
  year = {2020},
  pages = {69-73},
  doi = {10.51348/kcvv6033},
  url = {https://doi.org/10.51348/kcvv6033}
}

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