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INCREASING THE BIOLOGICAL VALUE OF BREAD THROUGH THE APPLICATION OF PUMPKIN PUREE.

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Title: INCREASING THE BIOLOGICAL VALUE OF BREAD THROUGH THE APPLICATION OF PUMPKIN PUREE.
Authors: Bayramov, Eldaniz1, Aliyev, Shakir2, shakiraliyev@mail.ru, Gasimova, Afat3, Gurbanova, Sevda4, Kazimova, Ilhama5
Source: Eastern-European Journal of Enterprise Technologies; 2022, Vol. 116 Issue 11, Preceding p58-68, 12p
Database: Applied Science & Technology Source
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PubType: Academic Journal
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  Data: INCREASING THE BIOLOGICAL VALUE OF BREAD THROUGH THE APPLICATION OF PUMPKIN PUREE.
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  Data: <searchLink fieldCode="JN" term="%22Eastern-European+Journal+of+Enterprise+Technologies%22">Eastern-European Journal of Enterprise Technologies</searchLink>; 2022, Vol. 116 Issue 11, Preceding p58-68, 12p
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=156791694
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        Value: 10.15587/1729-4061.2022.254090
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      – Code: eng
        Text: English
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        PageCount: 12
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      – TitleFull: INCREASING THE BIOLOGICAL VALUE OF BREAD THROUGH THE APPLICATION OF PUMPKIN PUREE.
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              Text: 2022
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              Value: 116
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