14. Технология продовольственных продуктов

FORMATION OF MAYONNAISE RECIPE ENRICHED WITH LEMON BIOLOGICALLY ACTIVE SUBSTANCES

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14. Food technology

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14. Food technology

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Istam Pulatov Kuchkor Dodayev

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14. Food technology

USE OF FLOUR FROM SPIRITTED MASH GRAINS IN THE PRODUCTION OF SAUCE PASTES

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14. Food technology

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14. Food technology

GRAIN CLASS DETERMINATION BY WHEAT GRAIN ANALYSIS

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17.05.2022 14823

14. Food technology

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17.05.2022 855

14. Food technology

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Muhabbat Ashurova Gulchehra Sulaymanova

16.05.2022 462

14. Food technology

THE USE OF FUNCTIONAL INGREDIENTS OF VEGETABLES FOR THE PRODUCTION OF FLOUR CONFECTIONERY

Muhabbat Ashurova Gulchehra Sulaymanova

16.05.2022 698

14. Food technology

ANALYSIS OF METHODS FOR DETECTING AFLATOXINS IN AGRO-INDUSTRIAL FOOD CROPS

Norkulova Zokhid Tashboevna

15.05.2022 713

14. Food technology

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14. Food technology

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14. Food technology

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11.05.2022 708

14. Food technology

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14. Food technology

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Polvon Sharipov Khasan Khasanov

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14. Food technology

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26.04.2022 679

14. Food technology

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14. Food technology

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14. Food technology

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14. Food technology

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14. Food technology

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14. Food technology

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14. Food technology

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14. Food technology

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14. Food technology

EFFICIENT USE OF FLOATING WOODEN PACKS IN THE INTENSIFICATION OF MASS TRANSFER PROCESSES

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14. Food technology