U.D.Aymuratov and A.A.G‘aniyeva (2024) IMPROVEMENT OF THE ORGANOLEPTIC PROPERTIES OF OAT FLOUR IN THE PREPARATION OF BREAD PRODUCTS BY ADDING AN APPROPRIATE PROPORTION. INTERNATIONAL CONFERENCE ON MEDICINE, SCIENCE, AND EDUCATION; Vol. 1 No. 9 (2024): INTERNATIONAL CONFERENCE ON MEDICINE, SCIENCE, AND EDUCATION; 12-15.
![[thumbnail of 3283.pdf]](https://universalpublishings.uz/style/images/fileicons/application_pdf.png)
PDF
3283.pdf - Published Version
Download (517kB)
Official URL: https://universalconference.us/index.php/icmse/art...
Abstract
This article describes the results of the research conducted on optimizing the organoleptic characteristics of bread products made from corn flour. In this, scientifically based conclusions were made on determining the optimal proportions of bread making by mixing wheat flour with oat flour.
| Item Type: | Article |
|---|---|
| Additional Information: | Imported from International Conference on Medicine, Science, and Education |
| SWORD Depositor: | Admin User |
| Depositing User: | Admin User |
| Date Deposited: | 23 Sep 2026 22:42 |
| Last Modified: | 23 Sep 2026 22:42 |
| URI: | https://universalpublishings.uz/id/eprint/6659 |
Actions (login required)
- View Item