MODERN TECHNOLOGIES FOR PROCESSING SOY AND THE USE OF PROCESSING BY-PRODUCTS

Authors

  • NAZIROVA RAHNAMOKHON MUKHTAROVNA Doctor of Technical Sciences (PhD), Associate Professor of The Department “Technology of Storage and Primary Processing of Agricultural Products” of the Fergana Polytechnic Institute
  • MAKSUDOVA GULSANAM UMIDJON QIZI Master Student of Group M 19-20 Fergana Polytechnic Institute
  • USMONOV NODIRJON BOTIRALIYEVICH Lecturer of the Department “Technology of storage and primary Processing of Agricultural Products”Fergana Polytechnic Institute

Keywords:

soybeans,, volume, oil, meal

Abstract

The practice of including soybeans and their processed products in diets for dairy cows has become quite common. They are a valuable source of essential amino acids and are suitable for any diet that contains roughage. Depending on the processing technology, soybeans can provide the diet with high quality protein, digestible, non-digestible and soluble protein, energy, fat and fiber.

Downloads

Published

2021-01-24

How to Cite

NAZIROVA RAHNAMOKHON MUKHTAROVNA, MAKSUDOVA GULSANAM UMIDJON QIZI, & USMONOV NODIRJON BOTIRALIYEVICH. (2021). MODERN TECHNOLOGIES FOR PROCESSING SOY AND THE USE OF PROCESSING BY-PRODUCTS. JournalNX - A Multidisciplinary Peer Reviewed Journal, 7(1), 172–175. Retrieved from https://repo.journalnx.com/index.php/nx/article/view/789

Issue

Vol. 7 No. 1 (2021): journalnx

Section

Articles

License

Copyright (c) 2021 NAZIROVA RAHNAMOKHON MUKHTAROVNA, MAKSUDOVA GULSANAM UMIDJON QIZI, USMONOV NODIRJON BOTIRALIYEVICH

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Similar Articles

1 2 3 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)