ENRICHMENT METHODS BASED ON SECONDARY RESOURCES BASED ON TRADITIONAL ADDITIVES FOR BREAD PRODUCTS
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Oct 24, 2022
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Key words: Bread products, protein, milk, acidity, lysine, pectins, ZOK, whey protein.
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Abstract
Abstract. This article focuses on the enrichment of bread and bakery products. Nowadays, the demand for food products is increasing day by day. This leads to the production of new food products and the nutritional enrichment of existing products.
In particular, the increased demand for bread and bakery products because of this, a lot of work is being done on creating new assortments of bread products. This article aims to further enrich existing bread products.
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Berdimuradov Khasan Tukhli o’gli, Rakhimov Yorqinjon Erkinovich, & Ergashev Abduraufkhon Mubillokhon o’gli. (2022). ENRICHMENT METHODS BASED ON SECONDARY RESOURCES BASED ON TRADITIONAL ADDITIVES FOR BREAD PRODUCTS . World Scientific Research Journal, 8(1), 159–162. Retrieved from http://wsrjournal.com/index.php/wsrj/article/view/2244
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