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Application of pectin-containing concentrate from Portúlaca Olerácea in the production of first-grade wheat bread
by
Khakimova, Bakhor
,
Atkhamova, Saida
,
Mansur Radjabov
,
Sanayev, Ermat
,
Khakimova, Oliya
,
Irnazarov, Shukhrat
Published in
BIO web of conferences
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Determination of bioactive compounds of pomegranate peel to incorporate as a functional food ingredient in food production
by
Suyundikov, Ulug’bek
,
Atkhamova, Saida
,
Dodayev, Qo’chqor
,
Eshmatov, Fozil
,
Fayzullaeva, Nodira
,
Shomaksudova, Komola
,
Uzakova, Shirin
,
Zokirov, Kurbonalijon
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BIO web of conferences
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Study on the acid polysaccharide from the purslane plant Portulaca olerácea
by
Khakimova, Bakhor
,
Atkhamova, Saida
,
Ruzmetova, Dildora
,
Kurambaev, Sherzod
,
Samandarov, Abror
,
Masharipova, Mukhabbat
,
Sabirova, Nadira
,
Khakimova, Oliya
Published in
E3S web of conferences
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Physico-chemical Indicators of food color pigments derived from Ocimum basilicum (Rahon) vegetation
by
Umarkulovna Usmonjonova Hulkar
,
Dodayev Qo’chqor
,
Atkhamova Saida
,
Sadiqjonovna Zokirova Mashhura
,
Aabekovna Masharipova Zulhumor
,
Dissanayake Kasun
,
Rifky Mohamed
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E3S web of conferences
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Bio Web Of Conferences
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E3S Web Of Conferences
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Subjects
Bread
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Chemical Indicators
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Dimensional Stability
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Fermentation
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Flour
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Food Additives
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Food Plants
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Human Body
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Metals
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Nutritive Value
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Organoleptic Properties
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Pectin
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Porosity
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Quality Control
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Raw Materials
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Wheat
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