Abstract: This article explores the latest technological developments in the production of functional-oriented bread products. It investigates methods used in enhancing the nutritional, health, and sensory properties of bread, emphasizing innovation and efficiency in the baking industry.
| Mualliflar | Turg’unov, Shukrullo, Odiljon, Odiljon |
|---|---|
| Jurnal | Наманган муҳандисликтехнология институти илмийтехника журнали |
| Nashr sanasi | 2024-03-30 |
| Jild | 9 |
| Son | 1 |
| Betlar | 115-119 |
| Til | Ingliz |
| DOI | 10.61151/stjniet.v9i1.403 |
DOI: 10.61151/stjniet.v9i1.403 · Maqolaning asl sahifasi
Bread products, Functional-oriented, Technology, Nutritional enhancement, Health benefits, Sensory properties, Innovation, Baking industry
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