Prospects for creating nutritional supplements on the basis of diped wheat

Askarov, Ibragim R., Khasanova, Diloromkhon T.

Товарлар кимёси ва халқ табобати · 2022-yil

Annotatsiya

The article provides information about the structure of wheat grain, its chemical composition, internal parts of the grain. It is also emphasized that the use of BPC in the food industry increases the protective function of the human body.

Maqola ma’lumotlari
MualliflarAskarov, Ibragim R., Khasanova, Diloromkhon T.
JurnalТоварлар кимёси ва халқ табобати
NashriyotТабобат академияси
ISSN2181-2977
Nashr sanasi2022-11-15
Jild1
Son5
Betlar233-241
TilIngliz
DOI10.55475/jcgtm/vol1.iss5.2022.119
Indeksga qo‘shilgan2026-08-26

DOI: 10.55475/jcgtm/vol1.iss5.2022.119 · Maqolaning asl sahifasi

Kalit so‘zlar

зерно пшеницы, отруби, алейроновый слой, клейковина, БАД, wheat grain, bran, aleurone layer, gluten, BPC, bug’doy doni, murtak, aleyron qatlam, kleykovina, BFQ

Iqtibos keltirish

APAAskarov, Ibragim R., & Khasanova, Diloromkhon T. (2022). PROSPECTS FOR CREATING NUTRITIONAL SUPPLEMENTS ON THE BASIS OF DIPED WHEAT. Товарлар кимёси ва халқ табобати, 1(5), 233-241. https://doi.org/10.55475/jcgtm/vol1.iss5.2022.119
GOST (OAK)Askarov, Ibragim R., Khasanova, Diloromkhon T. PROSPECTS FOR CREATING NUTRITIONAL SUPPLEMENTS ON THE BASIS OF DIPED WHEAT // Товарлар кимёси ва халқ табобати. – 2022. – T. 1, № 5. – P. 233-241. – DOI: 10.55475/jcgtm/vol1.iss5.2022.119.
MLAAskarov, Ibragim R., and Khasanova, Diloromkhon T. “PROSPECTS FOR CREATING NUTRITIONAL SUPPLEMENTS ON THE BASIS OF DIPED WHEAT.” Товарлар кимёси ва халқ табобати, 1(5), 233-241, 2022. https://doi.org/10.55475/jcgtm/vol1.iss5.2022.119
ChicagoAskarov, Ibragim R., and Khasanova, Diloromkhon T. “PROSPECTS FOR CREATING NUTRITIONAL SUPPLEMENTS ON THE BASIS OF DIPED WHEAT.” Товарлар кимёси ва халқ табобати, 1(5), 233-241 (2022). https://doi.org/10.55475/jcgtm/vol1.iss5.2022.119
HarvardAskarov, Ibragim R., and Khasanova, Diloromkhon T (2022) ‘PROSPECTS FOR CREATING NUTRITIONAL SUPPLEMENTS ON THE BASIS OF DIPED WHEAT’, Товарлар кимёси ва халқ табобати, 1(5), 233-241. https://doi.org/10.55475/jcgtm/vol1.iss5.2022.119
BibTeX
@article{askarovibragimr2022,
  title = {PROSPECTS FOR CREATING NUTRITIONAL SUPPLEMENTS ON THE BASIS OF DIPED WHEAT},
  author = {Askarov, Ibragim R. and Khasanova, Diloromkhon T.},
  journal = {Товарлар кимёси ва халқ табобати},
  year = {2022},
  volume = {1},
  number = {5},
  pages = {233-241},
  doi = {10.55475/jcgtm/vol1.iss5.2022.119},
  url = {https://doi.org/10.55475/jcgtm/vol1.iss5.2022.119}
}

Boshqa maqola uchun iqtibos tayyorlash

Товарлар кимёси ва халқ табобати jurnalidan boshqa maqolalar

Товарлар кимёси ва халқ табобати — barcha maqolalar · 2022-yil arxivi