Open AccessComparative analysis of the quality indicators of bread made of composite flour using ozonated water
Author(s) -
Sanаvar Azimova,
K. A. Nassipkali,
Аuyelbek Iztayev,
Farrukh Makhmudov
Publication year - 2022
Publication title -
almaty tehnologiâlyk̦ universitetìnìn̦ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2710-0839
pISSN - 2304-568X
DOI - 10.48184/2304-568x-2022-3-156-160
Subject(s) - organoleptic , food science , population , product (mathematics) , quality (philosophy) , business , economic shortage , mathematics , environmental science , chemistry , environmental health , medicine , philosophy , linguistics , geometry , epistemology , government (linguistics)