Development of Food Additives Enriched in Proteins Based on Plant Raw Materials Amaranth

Fatkhullaev A, Ibragimova S. T

Article Sidebar

Issue
Vol. 2 No. 3 (2024): Web of Semantics : Journal of Interdisciplinary Science
Keywords:
    Amaranth, vitamins, lipids, protein, carbohydrates, minerals
view article

Abstract

The article discusses the nutritional value of the amaranth plant, its chemical composition, useful properties, and the amount of protein and the production of a food additive from it for use in food products.

Full text article

Generated from XML file

Authors

Fatkhullaev A
Doctor of Technical Sciences, assistant professor, Tashkent State Agrarian University
Ibragimova S. T
Doctoral candidates, Tashkent State Agrarian University
A, F., & S. T, I. (2024). Development of Food Additives Enriched in Proteins Based on Plant Raw Materials Amaranth. Web of Semantics : Journal of Interdisciplinary Science, 2(3), 319–322. Retrieved from http://web.semanticjournals.org/index.php/wos/article/view/123
Download Citation
Endnote/Zotero/Mendeley (RIS) BibTeX
Copyright and license info is not available

Article Details