The Influence of the Nutritional Value of Flour Confectionery Products on the Human Body
Keywords:
Problem of food, quantity fraction, functioning of the body, organic acids, enzyme system
Abstract
The problem of food resources, providing the population with healthy and affordable food for all social strata of the population throughout the world is becoming increasingly important. The share of functional products on the domestic market is currently not yet large, but this segment is developing dynamically and is very promising as a means of prevention, early correction and prevention of various diseases. In recent years, consistent reforms have been implemented in the republic on the rational use of natural resources. Particular attention is paid to plants that are most adapted to cultivation on marginal lands, tolerate drought well and begin to bear fruit quickly.
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References
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2. Law of the Republic of Uzbekistan "On Conformity Assessment".
3. Ismatullayev P.R., Matyakubova P.M, Turayev SH.A. metrology, standardization and certification. Textbook. Tashkent, "Lesson-press", 2015. - 423 p.
4. Mazur I. I. Upravlenie kachestvom: ucheb. posobie dlya vuzov po spetsialnosti "Upravlenie kachestvom‖ I. I. Mazur, V. D. Shapiro. - 5-e izd., ster.. - M.: Omega-JI, 2008. - 399 p.
5. Bakhtiyorovna, D. M., Shukhratovna, S. D., & Nodirovna, R. G. (2023). Quality of Service and its Provision, Definition and Principles of SLA. Web of Synergy: International Interdisciplinary Research Journal, 2(5), 650-653.
6. Davlyatova, M., & Rashidova, G. (2022). ПОЛУЧЕНИЕ ЦЕЛЕБНЫХ НАЦИОНАЛЬНЫХ ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ С ДОБАВКАМИ ПО СТАНДАРТУ. Science and innovation, 1(A5), 135-149.
7. Baxtiyorovna, D. M. (2022). Food safety management. Texas Journal of Multidisciplinary Studies, 8, 64-67.
8. Bakhtiyarovna, D. M., Shakhidovich, S. S., Khalilovich, M. K., Mukimovna, A. Z., & Karimovna, Y. N. (2020). Investigation Of The Effect Of Plant Extracts On The Rheological Properties Of Wheat Dough. The American Journal of Agriculture and Biomedical Engineering, 2(09), 41-47.
9. Davlyatova, M. B., Shernazarova, D. S., & Rashidova, G. N. (2022). Studying the effect of plant extracts on the rheological properties of wheat flour. Science and Education, 3(12), 398- 405.
10. Davlyatova, m., & Rashidova, g. (2022). получение целебных национальных хлебобулочных изделий с добавками по стандарту. science and innovation, 1(a5), 135- 149.
11. Davlyatova, M., & Rashidova, G. (2022). OBTAINING HEALING NATIONAL BAKERY PRODUCTS WITH ADDITIVES ACCORDING TO THE STANDARD. Science and Innovation, 1(5), 135-149.
Published
2023-10-09
How to Cite
Rashidova Gulasalkhon Nodirovna. (2023). The Influence of the Nutritional Value of Flour Confectionery Products on the Human Body. Central Asian Journal of Theoretical and Applied Science, 4(10), 25-32. Retrieved from https://cajotas.centralasianstudies.org/index.php/CAJOTAS/article/view/1294
Section
Articles
