QIMIZNING ISTE'MOLDAGI AHAMIYATI VA SIGIR SUTIDAN QIMIZ TAYYORLASH ISTIQBOLLARI
QIMIZNING ISTE'MOLDAGI AHAMIYATI VA SIGIR SUTIDAN QIMIZ TAYYORLASH ISTIQBOLLARI
Qimiz uzoq yillardan beri iste’mol qilinadigan, tabiiy fermentatsiyalanadigan, foydali ichimlik hisoblanadi. Qimiz tarkibiy jihatdan boshqa sut emizuvchilar suti mahsulotlaridan oqsil, vitaminlar, makro va mikroelementlarga boy hisoblanadi.Iste’molda koʻplab kasalliklarni xususan jigar, oshqozon, yurak qon tomir kasalliklar, sil, hazm qilish sistemasi, diabet, gepatit, va turli yaralarni davolashda hamda ummunitetni yaxshilashda katta ahamiyatga ega. Uning tarkibidagi mikroorganizmlar sut achituvchi bakteriyalar va achitqilar boʻlgani sababli probiotik xususiyatini ham namoyon etadi. Hozir biya suti resurslari yetarlicha mavjud emas. Shuning uchun ham hozirda koʻplab tadqiqotlar qimiz tayyorlash uchun muqobil sut tanlash yoki sigir sutidan qimiz tayyorlashga qaratilmoqda va koʻplab iste’molchilarga yetkazib berish nazarda tutilmoqda.Bu maqolada ushbu yo`nalishda olib borilgan so`nggi tadqiqotlar natijalari tahlil qilinadi
selected citations These citations are derived from selected sources.This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).0 popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.Average influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).Average impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.Average
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