DESCRIPTION OF PROTEINS AND POISONS CONTAINED IN FLOUR PRODUCED FROM WHEAT GRAIN PRODUCED IN OUR REPUBLIC

Voqqosov, Zuxriddin, Khodzhiev , Ma'ruf

Наманган муҳандислик­технология институти илмий­техника журнали · 2024-yil

Annotatsiya

Abstract: This article describes the proteins and starches contained in flour produced from wheat grains grown in our republic. Nowadays, it is important to have information about the amount and structure of wheat flour proteins in the production and processing process. In our experiments, attention is focused on these factors, i.e. methods of determining proteins in flour and information about proteins in flour products available in our republic.

Maqola ma’lumotlari
MualliflarVoqqosov, Zuxriddin, Khodzhiev , Ma'ruf
JurnalНаманган муҳандислик­технология институти илмий­техника журнали
Nashr sanasi2024-03-30
Jild9
Son1
Betlar120-125
TilIngliz
DOI10.61151/stjniet.v9i1.368

Kalit so‘zlar

Gliadin, glutenin, Kjeldahl procedure, CAN, albumin, globulin, wheat, macro and micro nutrients

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