RESEARCH OF PHYSICAL AND CHEMICAL PROPERTIES OF LOCAL WHEAT GRAIN GROWN IN TASHKENT REGION
Vol. 6 No. 6 (2022), Articles
Vol. 6 No. 6 (2022)

RESEARCH OF PHYSICAL AND CHEMICAL PROPERTIES OF LOCAL WHEAT GRAIN GROWN IN TASHKENT REGION

Articles
Published 26-09-2022
  • DJakhangirova G.Z, Bekmirzayev Sh.I, Gulomkhojayeva H.A
DJakhangirova G.Z, Bekmirzayev Sh.I, Gulomkhojayeva H.A
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Gulomkhojayeva H.A, D. G. B. S. . (2022). RESEARCH OF PHYSICAL AND CHEMICAL PROPERTIES OF LOCAL WHEAT GRAIN GROWN IN TASHKENT REGION. Confrencea, 6(6), 39–44. Retrieved from https://confrencea.org/index.php/confrenceas/article/view/161
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Abstract

It has been studied that the increase in the cultivation of wheat grain worldwide, the decrease in technological and bakery properties associated with increasing its yield, the creation of various varieties of wheat grain complicate the technology of flour weighing and the production of bread, pasta and confectionery products

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Copyright (c) 2022 DJakhangirova G.Z, Bekmirzayev Sh.I, Gulomkhojayeva H.A