FORMATION METHOD FOR DETERMINING THE QUALITY OF PRODUCTS
Vol. 6 No. 6 (2022), Articles
Vol. 6 No. 6 (2022)

FORMATION METHOD FOR DETERMINING THE QUALITY OF PRODUCTS

Articles
Published 13-10-2022
  • M.Z.Ashurova M.K.Kuzieva
M.Z.Ashurova M.K.Kuzieva
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M.K.Kuzieva, M. . (2022). FORMATION METHOD FOR DETERMINING THE QUALITY OF PRODUCTS. Confrencea, 6(6), 165–166. Retrieved from https://confrencea.org/index.php/confrenceas/article/view/213
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Abstract

From pumpkin seeds it is possible to obtain a unique prescription
component for flour confectionery - powder. Pumpkin seed powder has a diverse chemical
composition of biologically active components, which proves its effectiveness as a functional
food raw material. The article discusses the composition of pumpkin seed powder and the
possibility of using it as a raw material for the production of flour culinary and confectionery
products.

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