Mixtures of Vegetable Fat as a Potential Raw Material for Bakery
Djurayeva Nafisa, Barakayev Nusratilla, Rakhmonov Kakhramon, Atamuratova Tamara, Mukhamedova Mukhabbat, Muzaffarova Kholida
Abstract
Introduction: Bread and bakery products, due to their high taste and nutritional properties, are in great demand among the population.
Topics & Concepts
Raw materialFood scienceEnvironmental scienceBiologyEcologyPhytochemicals and Antioxidant ActivitiesFood composition and propertiesFood Science and Nutritional Studies