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

Authors

  • Fatkhullaev A Doctor of Technical Sciences, assistant professor, Tashkent State Agrarian University
  • Ibragimova S. T Doctoral candidates, Tashkent State Agrarian University

Keywords:

Amaranth, vitamins, lipids, protein, carbohydrates, minerals

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.

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Published

2024-03-28

How to Cite

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 https://web.semanticjournals.org/index.php/wos/article/view/123

Issue

Vol. 2 No. 3 (2024): Web of Semantics : Journal of Interdisciplinary Science

Section

Articles