PRODUCTION OF RYE BREAD USING DISCRETE TECHNOLOGY

ORIGINAL SOURCE
Originally published in Multidisciplinary Journal of Science and Technology; Vol. 3 No. 4 (2023): Multidisciplinary Journal of Science and Technology; 203-209.
View & download PDFOpen original source

J.J.Nurmatov and B.N., Amanov and Z.M.Amonova and A.A., Nodirov (2023) PRODUCTION OF RYE BREAD USING DISCRETE TECHNOLOGY. Multidisciplinary Journal of Science and Technology; Vol. 3 No. 4 (2023): Multidisciplinary Journal of Science and Technology; 203-209.

[thumbnail of 993.pdf] PDF
993.pdf - Published Version
Download (941kB)

Abstract

For example, at the beginning of the twentieth century, over 1.2 kg of rye bread per day. But during the twentieth century, the consumption of rye bread gradually decreased and already in the years, the average person ate 600 g of bread per day, of which 450 g of rye. The area under winter rye began to be reduced, since this crop was less productive compared to winter wheat.

Item Type: Article
Additional Information: Imported from Multidisciplinary Journal of Science and Technology
SWORD Depositor: Admin User
Depositing User: Admin User
Date Deposited: 22 Sep 2026 22:35
Last Modified: 22 Sep 2026 22:35
URI: https://universalpublishings.uz/id/eprint/4831

Actions (login required)

View Item
View Item