BIOLOGIK QIYMATI OSHIRILGAN XAMIRLI MILLIY TAOMLAR TEXNOLOGIYASINI ISHLAB CHIQISH

Authors

  • KARIMOVA NAVBAXOR JURAMIRZAYEVNA Author

Keywords:

biological value, dough dishes, national dishes, food technology, healthy nutrition, the importance of nutrition, nutrients, vitamins and minerals, food preparation technology, dough preparation methods, fermentation processes.

Abstract

Increasing the biological value of dough-based national dishes is an important intersection in the field of food science, nutrition and cultural heritage preservation. This article studies innovative technologies aimed at eliminating the widespread micronutrient deficiency in Central Asia by enriching national dishes of Uzbekistan, such as bread, samsa and manty with microelements and bioactive substances, while preserving the sensory and cultural properties of dishes.

Author Biography

  • KARIMOVA NAVBAXOR JURAMIRZAYEVNA

    Namangan davlat universiteti tayanch doktoranti

     

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Published

2025-09-22

Issue

Vol. 34 No. 1 (2025): Modern education and development

Section

Articles