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

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Published Jan 24, 2021
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Vol. 7 No. 1 (2021): journalnx

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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

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.

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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

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