How to Cite
Rano Ramizitdinovna Akramova, . . R. B. A. K. (2025). TECHNOLOGICAL FEATURES OF CREATING BABY PUREE WITH THE ADDITION OF PUMPKIN, PLUM AND BARBERRY. Confrencea, 10, 36–40. Retrieved from https://confrencea.org/index.php/confrenceas/article/view/1809
Abstract
This article examines the technological development of baby purees using
pumpkin, plum, and barberry. The relevance of this topic stems from the need to
create natural, safe, and functional products for young children that provide an
optimal balance of flavor, texture, and biological value
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 2025 Robiya Bazarova, Alisher Kizi Rano Ramizitdinovna Akramova