O‘ZBEKISTONDA SOYA YETISHTIRISH VA UNI QAYTA ISHLASHNING HOZIRGI HOLATI VA ISTIQBOLLARI
Abstract
Bugungi kunda jahonda eng ko‘p ishlab chiqarilgan hamda isteʼmol qilingan yog‘ soya yog‘i, yem-xashak sanoatida eng ko‘p qo‘llanilgan xomashyo esa soya kunjarasi hisoblanadi. Soya ildizlarida tuproqni havodagi erkin azot bilan taʼminlovchi Rhizobium Japonicum bakteriyasi bor.
References
M.A. Silagalze, A.V. Kipiani, M.D. Pkhakadze, I.O. Berulava, N.M. Pkhakadze, The linsed flax processing products in the production of Baked Goods, J. Annals of Agrarian Science.11, no.2 (2013) 78-83.
M.A. Silagalze, E.G. Pruidze, N.M. Pkhakadze, Kh.B. Khvadagiani, T.B. Chakvetadze, Functional additives for Bakery products based on Hazelnut products, J. Annals of Agrarian Science.12, no.1 (2014) 84-90.
A.F. Doronin, L.G. Ipatov, A.A. Kochetkova, A.P. Nechayev, S.A. Khurshudyan, O.G. Shubina, Functional foods. Introduction to the technology, Under the editorship of D.Eng.Sc., Prof. A.A. Kochetkova, DeliPrint, Moscow, 2009, pp.163-182 (in Russian).
E.V. Zaitseva, The use of soya in bakery, J. Bakery of Russia, 2 (2005) 19-22 (in Russian).
T.A. Zaitseva, M.P. Mogilniy, The impact of protein additives on the amino-acid composition of baked goods, Massenger of HEIs, Food Technology, 4 (2008) 30-32 (in Russian).
