IMPROVEMENT OF THE ORGANOLEPTIC PROPERTIES OF OAT FLOUR IN THE PREPARATION OF BREAD PRODUCTS BY ADDING AN APPROPRIATE PROPORTION

This article describes the results of the research conducted on optimizing the organoleptic characteristics of bread products made from corn flour. In this, scientifically based conclusions were made on determining the optimal proportions of bread making by mixing wheat flour with oat flour.

Institutions

Publication Details

Journal
Zenodo (CERN European Organization for Nuclear Research)
Published
2024-10-01
DOI
https://doi.org/10.5281/zenodo.13868447
Primary Topic
Food composition and properties
Type
article
Field-Weighted Citation Impact
0.00
Controls
|||
ALL TIME
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
article

IMPROVEMENT OF THE ORGANOLEPTIC PROPERTIES OF OAT FLOUR IN THE PREPARATION OF BREAD PRODUCTS BY ADDING AN APPROPRIATE PROPORTION

Zenodo (CERN European Organization for Nuclear Research)
Food composition and properties
article

IMPROVEMENT OF THE ORGANOLEPTIC PROPERTIES OF OAT FLOUR IN THE PREPARATION OF BREAD PRODUCTS BY ADDING AN APPROPRIATE PROPORTION

article en

Abstract

This article describes the results of the research conducted on optimizing the organoleptic characteristics of bread products made from corn flour. In this, scientifically based conclusions were made on determining the optimal proportions of bread making by mixing wheat flour with oat flour.

Zenodo (CERN European Organization for Nuclear Research)
Andijan Institute of Agricultural (UZ)
Zero hunger
Openalex Percentile: Top 58%
Food composition and properties
DOIOpen Access PDFOpenAlex
AI Navigator

Ask Laika to Summarize, Analyze, and Connect papers live on the map.

Summarize Papers & Methodologies

Extract key findings, datasets, and comparative methods across publications.

Benchmark Rankings & Visual Analytics

Rank top research institutions, authors, funders, topics, and journals by Field-Weighted Citation Impact (FWCI) and paper volume with instant charts.

Connect Distant Disciplines

Bridge topological clusters on the map to find hidden collaborative intersections.

IMPROVEMENT OF THE ORGANOLEPTIC PROPERTIES OF OAT FLOUR IN THE PREPARATION OF BREAD PRODUCTS BY ADDING AN APPROPRIATE PROPORTION · Zenodo (CERN European Organization for Nuclear Research) (2024) | TGRS Research Map | TGRS