PRODUCTION TECHNOLOGY OF NATIONAL CONFECTIONERY "NOVVOT"

Authors

  • Fayziboev Pirmamat Normamatovich Samarkand State Medical University PhD Associate Professor of the Department of Hygiene

DOI:

https://doi.org/10.17605/OSF.IO/AY8RK

Keywords:

navvat, confectionery, food, risk factors, checkpoints, calories.

Abstract

Confectionery products are multicomponent food products, ready to use, having a certain predetermined shape, obtained as a result of technological processing of the main types of raw materials - navvta, with or without the addition of food ingredients, food additives and flavorings.

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Published

2023-04-20

How to Cite

Fayziboev Pirmamat Normamatovich. (2023). PRODUCTION TECHNOLOGY OF NATIONAL CONFECTIONERY "NOVVOT". Web of Scientist: International Scientific Research Journal, 4(04), 794–798. https://doi.org/10.17605/OSF.IO/AY8RK

Issue

Vol. 4 No. 04 (2023): wos

Section

Articles