INCREASING THE NUTRITION OF BREAD PRODUCTS ENRICHED WITH MICRONUTRIENTS
11.07.2022
International Scientific Journal "Science and Innovation". Series A. Volume 1 Issue 3
Abstract. This article is about the chemical composition of bread products enriched with vitamins and minerals, their nutritional value and increasing the nutritional value of the product.
Keywords: micronutrient, protein-rich grains, flour composition, carotene, enzyme, pigment, assortment
References:
1. Sattarova Barnokhon, Utanova Nazira, & Makhmudova Aziza. (2022). THE IMPORTANCE OF ENRICHMENT OF BAKERY PRODUCTS WITH VITAMINS AND MINERALS ON HUMAN HEALTH. International Journal of Advance Scientific Research, 2(04), 34–42.
2. B. N., S., & N. M., U. (2022). FOOD EMULSIFIERS IN BREAD PRODUCTS AND IMPROVING THE NUTRITIONAL QUALITY OF BREAD PRODUCTS. Innovative Society: Problems, Analysis and Development Prospects, 130–134.
3. Barnokhon Sattarova, Maxmudova Aziza, & Utanova Nazira. (2022). THE IMPORTANCE OF ENRICHING CONFECTIONERY PRODUCTS WITH VITIMAN AND MINERALS. International Engineering Journal For Research & Development, 7(1), 4.
SCIENCE & INNOVATION