BUG‘DOY DONLARI VA UNLARINING FIZIK-KIMYOVIY VA MEXANIK XOSSALARI VA XALQARO STANDARTLARGA MUVOFIQLIGI
Keywords:
bug‘doy donlari, fizik-kimyoviy xossalar, namlik miqdori, protein miqdori, gluten miqdori, granulometriya, ash miqdori, ISO 22000, ISO 9001, ГОСТ standartlariAbstract
Bug‘doy donlari va undan tayyorlangan unlarning fizik-kimyoviy, mexanik xossalari va ularning xalqaro standartlarga muvofiqligini tahlili. Bug‘doyning saqlanishi, pishirish sifati va boshqa xossalari, masalan, namlik, protein va gluten miqdori, granulometriya va ash miqdori, uning umumiy sifatini belgilovchi asosiy omillar sifatida ko‘rib chiqiladi. Shuningdek, bug‘doy va unning sifatini nazorat qilishda xalqaro standartlar, jumladan, ISO 22000 va ISO 9001 ning roli yoritiladi. Maqola global bozorlar uchun yuqori sifatli bug‘doy va un mahsulotlarini ishlab chiqarishda muhim qadamlar va talablarni yoritib beradi.
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