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 |
| Nashriyot | Наманган муҳандислик-технология институти |
| ISSN | 2181-8622, 1682-8658 |
| Nashr sanasi | 2024-03-30 |
| Jild | 9 |
| Son | 1 |
| Betlar | 115-119 |
| Til | Ingliz |
| Ilmiy soha | Texnika |
| DOI | 10.61151/stjniet.v9i1.403 |
| Indeksga qo‘shilgan | 2026-08-26 |
DOI: 10.61151/stjniet.v9i1.403 · Maqolaning asl sahifasi
Bread products, Functional-oriented, Technology, Nutritional enhancement, Health benefits, Sensory properties, Innovation, Baking industry
| APA | Turg’unov, Shukrullo, & Odiljon, Odiljon (2024). DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL-ORIENTED BREAD PRODUCTS. Наманган муҳандисликтехнология институти илмийтехника журнали, 9(1), 115-119. https://doi.org/10.61151/stjniet.v9i1.403 |
|---|---|
| GOST (OAK) | Turg’unov, Shukrullo, Odiljon, Odiljon DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL-ORIENTED BREAD PRODUCTS // Наманган муҳандисликтехнология институти илмийтехника журнали. – 2024. – T. 9, № 1. – P. 115-119. – DOI: 10.61151/stjniet.v9i1.403. |
| MLA | Turg’unov, Shukrullo, and Odiljon, Odiljon. “DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL-ORIENTED BREAD PRODUCTS.” Наманган муҳандисликтехнология институти илмийтехника журнали, 9(1), 115-119, 2024. https://doi.org/10.61151/stjniet.v9i1.403 |
| Chicago | Turg’unov, Shukrullo, and Odiljon, Odiljon. “DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL-ORIENTED BREAD PRODUCTS.” Наманган муҳандисликтехнология институти илмийтехника журнали, 9(1), 115-119 (2024). https://doi.org/10.61151/stjniet.v9i1.403 |
| Harvard | Turg’unov, Shukrullo, and Odiljon, Odiljon (2024) ‘DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL-ORIENTED BREAD PRODUCTS’, Наманган муҳандисликтехнология институти илмийтехника журнали, 9(1), 115-119. https://doi.org/10.61151/stjniet.v9i1.403 |
| BibTeX | @article{turgunovshukrullo2024,
title = {DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL-ORIENTED BREAD PRODUCTS},
author = {Turg’unov, Shukrullo and Odiljon, Odiljon},
journal = {Наманган муҳандисликтехнология институти илмийтехника журнали},
year = {2024},
volume = {9},
number = {1},
pages = {115-119},
doi = {10.61151/stjniet.v9i1.403},
url = {https://doi.org/10.61151/stjniet.v9i1.403}
} |
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