14. Технология продовольственных продуктов

DEVELOPMENT OF TECHNOLOGY FOR REFINING OF BLACK COTTON OIL MISCELLA

Obidjon Yunusov Akramjon Xoltadjiyev

31.03.2022 602

14. Food technology

INFLUENCE OF CELLULOTIC AND PROTEOLITIC ENZYMES ON COTTON OIL REFINING

Rustamjon Medatov Abbos Xasanov Khasan Khasanov

30.03.2022 779

14. Food technology

PROCESSING OF APRICOT FRUITS, A METHOD FOR OBTAINING A DYE FROM THEM

Rustam Shamsiev

18.03.2022 1119

14. Food technology

GEOMETRIC PROPERTIES OF THE SHELL OF THE SURFACE OF THE PITS

Sherali Urinov

17.03.2022 634

14. Food technology

EXTRACTION AND STUDY OF NATURAL DYES AND TANNIES OF POMEGRANATE PEEL

Suyundikov Ulugbek Abdusalom ugli Kuchkor Dodayev Feruza Botirova

17.03.2022 1678

14. Food technology

TECHNOLOGY OPTIMIZATION PRODUCTION OF COMBINED DESSERT BIOPRODUCT

Tatiana Tolstoguzova Tatiana Smirnova Irina Temereva

17.03.2022 671

14. Food technology

DETERMINATION OF CRITICAL CONTROL POINTS IN CHAINS OF AGROFUV PRODUCTION

Komila Ruzieva Bakhodir Mukhamadiev

15.03.2022 1289

14. Food technology

RESEARCH OF QUALITY AND SAFETY INDICATORS OF POULTRY NUGGETS

Elena Statsenko

09.03.2022 1473

14. Food technology

ANALYSIS OF THE VALUE OF HYDROTHERMAL PROCESSING OF GRAIN BEFORE GRINDING AND RESEARCH

Charos Khamdamova Azimjon Akhmedov Sokhiba Sunnatova

03.03.2022 1020

14. Food technology

IMPROVEMENT OF COTTON EXTRACTION OIL REFINING TECHNOLOGY

Ulug Akhmedov Sherzod Kurambaev Sardorbek Bakhtiyarov

22.02.2022 801

14. Food technology

PROSPECTS FOR THE USE OF VEGETABLE RAW MATERIALS AS A FUNCTIONAL ADDITIVE TO INCREASE THE NUTRITIONAL VALUE OF FLOUR CONFECTIONERY

Ermat Sanaev Nemat Mardonov Nafisa Rustamova Makhliyo Ernazarova

14.02.2022 1429

14. Food technology

SAFETY OF FUNCTIONAL FOOD PRODUCTS (FPP)

Berdiyeva Zulfiya Mukhiddinovna Bakhodir Mukhamadiev

08.02.2022 820

14. Food technology

EFFICIENCY OF HACCP SYSTEM APPLICATION IN WINE-MAKING

Bobir Ismailov Gofurjon Khamrakulov

04.02.2022 1494

14. Food technology

STUDY OF CAMEL MILK AS A POTENTIAL RAW MATERIAL OF THE DAIRY INDUSTRY

Khumora Yunuskhodjaeva Kuchkor Dodayev

04.02.2022 1869

14. Food technology

USING THE CAPABILITIES OF THE MATLAB PROGRAM WHEN COMPILING GRINDING BATCHES OF GRAIN

Farrukhbek Sarbolayev Dildora Maxmudova Shokhida Umarova

04.02.2022 893

14. Food technology

ИССЛЕДОВАНИЕ ТЕХНОЛОГИИ ПРИГОТОВЛЕНИЯ СОКОСОДЕРЖАЩИХ НАПИТКОВ

Saribaeva Dilorom Akramjanovna Zokirova Mashxura Sodikjanovna Kholdarova Gulsanam Akramjon qizi

18.01.2022 973

14. Food technology

DETERMINATION OF TECHNOLOGICAL PROPERTIES OF WATERMELON SEEDS

Suvanova Fayоza Usmanovna Mirzokhid Shirinboyev

17.01.2022 888

14. Food technology

STUDY OF THE FILTRATION PROCESS OF VEGETABLE OILS

Nodira Erkaeva Azimjon Akhmedov

17.01.2022 1678

14. Food technology

МЕТОДЫ СУШКИ ЛЕКАРСТВЕННОГО РАСТИТЕЛЬНОГО СЫРЬЯ

Ergasheva Zulfiya Kakhramanovna Abdukahharova Gulzira Maksud kizi

17.01.2022 1025

14. Food technology

THE IMPORTANCE OF AMARANTH OIL IN MEDICINE

Dilshodjon Shodiev Umidakhon Rasulova

14.01.2022 9221

14. Food technology

MICROBIOLOGICAL ASPECTS OF FOOD PROCESS PACKAGING

Nargiza Adizova

23.12.2021 730

14. Food technology

RESEARCH OF THE MINERAL COMPOSITION OF GRAPES LAVES

Dilfuza Atakulova Kuchkor Dodayev

14.12.2021 2462

14. Food technology

STUDY OF GRAPE PROCESSING WASTE AS A COMPONENT OF COMPOUND FEED

Farrukhbek Sarbolayev Aziza Miralimova Shokhida Umarova

14.12.2021 1080

14. Food technology

FRACTIONAL COMPOSITION OF PECTIN SUBSTANCES IN PEAR VARIETIES CULTIVATED IN UZBEKISTAN

Gulmira Parpieva Mohichehra Khaknazarova Abdusattor Choriyev

09.12.2021 841

14. Food technology

CHEMICAL FOOD SAFETY

Laylo Dzhuraeva

06.12.2021 1516

14. Food technology