14. Технология продовольственных продуктов
STUDY OF MICROBIOLOGICAL AND BACTERIOLOGICAL INDICATORS OF RAPESEED MEAL PRODUCED FROM RAPESEED GROWN IN THE REPUBLIC OF UZBEKISTAN
07.12.2025
432
COMPARATIVE ASSESSMENT OF THE EFFECTIVENESS OF NATURAL PRESERVATIVES BASED ON PLANT EXTRACTS
05.12.2025
359
ТЕХНОЛОГИЯ ПРОИЗВОДСТВА СЫРА, ОБОГАЩЕННОГО ФУНКЦИОНАЛЬНЫМИ МАСЛАМИ И НЕОРГАНИЧЕСКИМИ ПИЩЕВЫМИ ДОБАВКАМИ
21.11.2025
434
PROSPECTS FOR USING Hypericum perforatum L. AND Origanum vulgare L. TO EXTEND THE Freshness PERIOD OF SUGAR BREAD
20.11.2025
374
STUDY OF SOFT DRINKS BASED ON PLANT EXTRACTS
19.11.2025
397
IMPACT OF SOYBEAN PROCESSING TECHNOLOGIES ON PHOSPHOLIPID COMPOSITION AND HYDRATION EFFICIENCY FOR LECITHIN PRODUCTION
19.11.2025
380
STUDY OF MICROBIOLOGICAL QUALITY INDICATORS DURING THE STORAGE OF VACUUM-PACKED TUBERS AND ROOTS CROPS
18.11.2025
450
A REVIEW OF STRATEGIES FOR FORTIFYING FAT-AND-OIL PRODUCTS WITH VITAMIN D₃: REGIONAL PECULIARITIES AND MARKET TRENDS
16.11.2025
453
EFFECT OF TEMPERATURE AND WATER ADDITION ON THE EFFICIENCY OF HYDRATION OF CRUDE SOYBEAN OIL
15.11.2025
409
AN ANALYTICAL REVIEW OF THE POSSIBILITIES OF USING TRITICALE TO INCREASE THE PROTEIN-FIBER POTENTIAL OF FOOD PRODUCTS
14.11.2025
344
EFFECT OF DIFFERENT DOSAGES OF Alhagi pseudalhagi POWDER ON THE QUALITY, NUTRITIONAL VALUE, AND SAFETY OF RYE BREAD VARIETIES
14.11.2025
447
SCIENTIFIC AND TECHNICAL BASIS FOR THE USE OF DRY MILK IN THE PRODUCTION OF FUNCTIONAL AND SPECIALIZED FOOD PRODUCTS
13.11.2025
430
INFLUENCE OF TECHNOLOGICAL FACTORS ON PHYSICAL AND CHEMICAL PROPERTIES OF PASTA FLOUR
13.11.2025
437
TECHNOLOGY OF NON-TRADITIONAL PREPARATION OF BREAD AND BREAD PRODUCTS FROM GROWN GRAIN
13.11.2025
548