PRODUCTION OF ALTERNATIVE PLANT MILK

Authors

  • Nazirova Rahnamokhon Mukhtarovna Doctor of Technical Sciences (DSc), Professor of the Department of " Technology of Storage and Primary Processing of Agricultural Products", Fergana Polytechnic Institute
  • Aminova Mohirakhon Muminjon kizi Doctor of Technical Sciences (DSc), Professor of the Department of " Technology of Storage and Primary Processing of Agricultural Products", Fergana Polytechnic Institute

Keywords:

Oats, alternative, vegetable milk, chemical composition, vegetable protein.

Abstract

The reason for the growing popularity of plant-based milk is that an increasing number of people refuse animal products. Oat milk is much easier to absorb than nuts, so it has a relatively large amount of beta-glucan, protein, amino acids, lipid and starch components, therefore, it benefits the body.

Downloads

Published

2025-01-23

Issue

Vol. 3 No. 1 (2025): WOA

Section

Articles

License

Creative Commons License

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

How to Cite

PRODUCTION OF ALTERNATIVE PLANT MILK. (2025). Web of Agriculture: Journal of Agriculture and Biological Sciences, 3(1), 11-15. https://webofjournals.com/index.php/8/article/view/2970