TY - JOUR AU - M.K.Kuzieva, M.Z.Ashurova PY - 2022/10/13 Y2 - 2024/03/29 TI - FORMATION METHOD FOR DETERMINING THE QUALITY OF PRODUCTS JF - Confrencea JA - conf VL - 6 IS - 6 SE - Articles DO - UR - https://confrencea.org/index.php/confrenceas/article/view/213 SP - 165-166 AB - <p>From pumpkin seeds it is possible to obtain a unique prescription <br>component for flour confectionery - powder. Pumpkin seed powder has a diverse chemical <br>composition of biologically active components, which proves its effectiveness as a functional <br>food raw material. The article discusses the composition of pumpkin seed powder and the <br>possibility of using it as a raw material for the production of flour culinary and confectionery <br>products.</p> ER -