RESEARCH ON THE DEVELOPMENT OF NORMS OF TIME SPENT ON THE TECHNOLOGICAL PROCESS OF SEWING AND KNITTING PRODUCTION; BASIC RAW MATERIALS, THEIR COMPOSITION AND PROPERTIES

Authors

  • Aliyeva Gulnoza Sobirjon qizi Basic Doctoral Student of the Department of Food Technology, Namangan Institute of Engineering and Technology, Namangan, Uzbekistan
  • Mamatqulova Saida Raxmatovna Assistant, Department of Light Industry Technology, Fergana Polytechnic Institute, Fergana, Uzbekistan

DOI:

https://doi.org/10.17605/OSF.IO/KFW5E

Keywords:

improving the quality, local raw materials, nutritional and biological value

Abstract

Development of recipes and techniques for the production of new varieties of bread and bakery products using local raw materials, improving the chemical composition and rheological properties of dough using powders from local secondary raw materials, improving the quality, nutritional and biological value of bread and bakery products.

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Published

2022-03-14

Issue

Vol. 3 No. 03 (2022): it.academiascience

Section

Articles

How to Cite

RESEARCH ON THE DEVELOPMENT OF NORMS OF TIME SPENT ON THE TECHNOLOGICAL PROCESS OF SEWING AND KNITTING PRODUCTION; BASIC RAW MATERIALS, THEIR COMPOSITION AND PROPERTIES. (2022). Innovative Technologica: Methodical Research Journal, 3(03), 28-32. https://doi.org/10.17605/OSF.IO/KFW5E