MAKARON ÓNIMLERINIŃ SAPASÍNA QOYÍLATUǴÍN TALAPLARÍ.
Аннотация
Usı maqalada makaron ónimleriniń standart talapları boyınsha ónimlerdiń sapası ayrım kórsetkishlerine qarap anıqlanıwı ,qaynatqannan keyingi jaǵdayı,sonıń menen qattı biydaydan tayarlanıwı olarǵa qosılatuǵın qosımshalar haqqında maǵlıwmatlar berildi
Библиографические ссылки
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Kurbanbaeva Gulshad, & Askarova Khurshida. (2024). GRAIN AND GRAIN STRUCTURE. American Journal of Applied Science and Technology, 4(03), 29-33.https://doi.org/10.37547/ajast/Volume04Issue03-06
Kurbanbaeva , G. ., & Dauletiyarova , M. (2024). QORAQALPOG’ISTON RESPUBLIKASIDA BIOSTIMULYATORLARNI BOSHOQLI DON EKINLARGA QO’LLASH VA HOSILDORLIGINI OSHIRISH. Евразийский журнал академических исследований, 4(4), 146–151.
https://doi.org/10.37547/ajast/Volume04Issue03-06
Kurbanbayeva Gulshad Sarsenbaevna, & Kosbergenova Bibinaz Muratbaevna. (2022). NUTRITIONAL QUALITY OF HIGH-YIELDING CEREALS IN KARAKALPAKSTAN. Web of Scientist: International Scientific Research Journal, 3(5), 1182–1185. https://doi.org/10.17605/OSF.IO/ZD2VY
Kurbanbaeva Gulshad Sarsenbaevna, & Masharipova Bahor Ixtiyor qizi. (2023). ADDITIVES ADDED TO BAKERY PRODUCTS. Intent Research Scientific Journal, 2(5), 162–166. Retrieved from https://intentresearch.org/index.php/irsj/article/view/113
Kurbanbaeva Gulshad, & Askarova Khurshida. (2023). GRAIN RAW MATERIALS AND THEIR CLASSIFICATION. Intent Research Scientific Journal, 2(5), 61–64. Retrieved from https://intentresearch.org/index.php/irsj/article/view/97
Kurbanbaeva.G.S,« Azıq-awqat texnologiyası tiykarları »Sabaqlıq .NUKUS- “ILIM-NUR ” – 2023,414 b
