id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajird-47	Akramova Rano Ramizitdinovna; Poziljonova Nodira Nematjon qizi	THE STUDY OF PROTEIN IN THE COMPOSITION OF AMARANTH FLOUR FROM LOCAL ORIGIN	2022	5	.pdf	application/pdf	2062	78	44	The industry of healthy food products - the third millennium of the International Scientific and Practical Conference, Moscow, February 22-24, 1999 - From 66-67 6. Shmalko N. A. , Bochkova L. K. , Roslyakov Yu F New functional bakery products based on amaranth seed processing products // Progressive food technologies - to the third Millennium of the International Scientific Conference, Krasnodar, September 19-22, 2000 - From 255 - 256 7. Shmalko N. A. , Bochkova L. K. Investigation of the possibility of using amaranth and its processed products in medical care // The present work is the development of the technology of bakery products for functional purposes using amaranth seed processing products from local raw materials.	cache/ajird-47.pdf	txt/ajird-47.txt