Work

Analysis of The Properties of Bread From Local Rye and Wheat For Sustainable Production of Bread

Year: 2025

Type: article

Source: Springer Link (Chiba Institute of Technology)

DOI: 10.1051/e3sconf/202565903003/pdf

Authors: Muhammad Zaxiriddin Zaynobiddinov, Qo’chqor Dodayev, Suvonqul Ravshanov, Dilrabo Maksumova, Kasun Dissanayake, Hisanithy Parasuraman, Mohamed Rifky

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7110856229

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