Товарлар кимёси ва халқ табобати Volume 1 Issue 5 (2022) · pp. 233-241

PROSPECTS FOR CREATING NUTRITIONAL SUPPLEMENTS ON THE BASIS OF DIPED WHEAT

Askarov, Ibragim R., Khasanova, Diloromkhon T.

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Abstract

The article provides information about the structure of wheat grain, its chemical composition, internal parts of the grain.  It is also emphasized that the use of BPC in the food industry increases the protective function of the human body.

зерно пшеницыотрубиалейроновый слойклейковинаБАДwheat grainbranaleurone layerglutenBPC

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Cite

APA 7 
Askarov, Ibragim R. & Khasanova, Diloromkhon T. (2022). PROSPECTS FOR CREATING NUTRITIONAL SUPPLEMENTS ON THE BASIS OF DIPED WHEAT. Товарлар кимёси ва халқ табобати, 1(5), 233-241.
GOST R 7.0.5 
Askarov, Ibragim R., Khasanova, Diloromkhon T. PROSPECTS FOR CREATING NUTRITIONAL SUPPLEMENTS ON THE BASIS OF DIPED WHEAT // Товарлар кимёси ва халқ табобати. 2022. Т. 1. № 5. С. 233-241.
BibTeX 
@article{r.2022,
  author  = {Askarov, Ibragim R. and Khasanova, Diloromkhon T.},
  title   = {PROSPECTS FOR CREATING NUTRITIONAL SUPPLEMENTS ON THE BASIS OF DIPED WHEAT},
  journal = {Товарлар кимёси ва халқ табобати},
  year    = {2022},
  volume  = {1},
  number  = {5},
  pages   = {233-241}
}
RIS 
TY  - JOUR
AU  - Askarov, Ibragim R.
AU  - Khasanova, Diloromkhon T.
TI  - PROSPECTS FOR CREATING NUTRITIONAL SUPPLEMENTS ON THE BASIS OF DIPED WHEAT
JO  - Товарлар кимёси ва халқ табобати
PY  - 2022
VL  - 1
IS  - 5
SP  - 233
EP  - 241
ER  -