NON-BULKA MAHSULOTLARI SIFATINI BAHOLASH.

Central Asian Journal of Academic Research 2026 Open access

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Authors: Bibinaz Kosbergenova, Mehriban Arzímbetova
DOI: 10.70413/cajar-v04-i02-s48354
Cited by: 0

Abstract

Non tayyorlash uchun asosan bug„doy va javdar unidan foydalaniladi. Ba"zida qo„shimcha sifatida makkajo„xori, arpa, no„xat, soya yoki oq jo„xori unlari qo„llaniladi. Yuqori oziqaviylik qiymati, a"lo darajadagi ta"mi, ko„ngilga tegmasligi, yaxshi hazm bo„lishi, tayyorlashning osonligi, saqlash sharoitlarining oddiyligi va turg„unligi bilan non mahsulotlari yer yuzidagi insonlaming asosiy oziq-ovqat mahsuloti, ba"zi davlatlarda esa ovqatlanish ratsionida birinchi o„rindagi mahsulot hisobla.

Fields of Study & Subjects

Food composition and properties Food Nutrient Composition and Product Development Advanced Scientific Research Methods

Publication details

Journal / source
Central Asian Journal of Academic Research
Volume
4
Issue
2
Pages
14–18
Publication date
5 March 2026
Language
EN