BUG'DOY SOLODI TAYYORLASH TEXNOLOGIYASI

New Uzbekistan Journal of Academic Research 2026 Open access

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Authors: K.E. USMONOV, X.D. SULTONMURODOVA
DOI: 10.70413/yoitj-v03-i02-s86552
Cited by: 0

Abstract

Bug‘doy solodi pivochilik va oziq-ovqat sanoatida muhim xomashyo bo‘lib, yuqori fermentativ faolligi va oqsil tarkibi bilan ajralib turadi. Ushbu maqolada bug‘doy solodi ishlab chiqarish texnologiyasining asosiy bosqichlari — xomashyo tanlash, ivitish, unib chiqarish va quritish jarayonlari ilmiy jihatdan tahlil qilingan. Malting jarayonida sodir bo‘ladigan biokimyoviy o‘zgarishlar hamda texnologik parametrlarning tayyor mahsulot sifatiga ta’siri ko‘rib chiqilgan. Olingan ma’lumotlar bug‘doy solodi ishlab chiqarish jarayonini optimallashtirish va sifat ko‘rsatkichlarini yaxshilash imkonini beradi.

Fields of Study & Subjects

Advanced Scientific Research Methods Food composition and properties Natural Products and Applications

Publication details

Journal / source
New Uzbekistan Journal of Academic Research
Volume
3
Issue
2
Pages
41–46
Publication date
9 February 2026
Language
EN