REGARDING DETERMINATION OF MILLET GRAIN ENZYME

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Published Jan 24, 2023
https://doi.org/10.17605/OSF.IO/3PHF9
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Vol. 9 No. 1 (2023): Journalnx

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G. Z. Djakhangirova
Associate Professor, Urganch state University, Khorezm, Uzbekistan
M.S. Khusainova
Trainee – Teacher, Urganch State University, Khorezm, Uzbekistan
N.K. Sobirova, Abdullayeva G.A.
Trainee – Researcher, Urganch State University, Khorezm, Uzbekistan
M.R. Marimboeva
Talented student, Urganch State University, Khorezm, Uzbekistan

Abstract

Tariq is one of the most common grain crops in Uzbekistan. Cereal made from its grain is famous for its taste and richness. Bread made from millet is small in size and hardens quickly. Millet waste (from processing) is a good feed for cattle. This article describes in detail the biological properties of millet grain as well as the determination of its enzyme.

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How to Cite
G. Z. Djakhangirova, M.S. Khusainova, N.K. Sobirova, Abdullayeva G.A., & M.R. Marimboeva. (2023). REGARDING DETERMINATION OF MILLET GRAIN ENZYME. JournalNX - A Multidisciplinary Peer Reviewed Journal, 9(1), 169–173. https://doi.org/10.17605/OSF.IO/3PHF9