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
345
COMPARATIVE ASSESSMENT OF THE EFFECTIVENESS OF NATURAL PRESERVATIVES BASED ON PLANT EXTRACTS
05.12.2025
294
ТЕХНОЛОГИЯ ПРОИЗВОДСТВА СЫРА, ОБОГАЩЕННОГО ФУНКЦИОНАЛЬНЫМИ МАСЛАМИ И НЕОРГАНИЧЕСКИМИ ПИЩЕВЫМИ ДОБАВКАМИ
21.11.2025
364
PROSPECTS FOR USING Hypericum perforatum L. AND Origanum vulgare L. TO EXTEND THE Freshness PERIOD OF SUGAR BREAD
20.11.2025
303
STUDY OF SOFT DRINKS BASED ON PLANT EXTRACTS
19.11.2025
327
IMPACT OF SOYBEAN PROCESSING TECHNOLOGIES ON PHOSPHOLIPID COMPOSITION AND HYDRATION EFFICIENCY FOR LECITHIN PRODUCTION
19.11.2025
307
STUDY OF MICROBIOLOGICAL QUALITY INDICATORS DURING THE STORAGE OF VACUUM-PACKED TUBERS AND ROOTS CROPS
18.11.2025
352
A REVIEW OF STRATEGIES FOR FORTIFYING FAT-AND-OIL PRODUCTS WITH VITAMIN D₃: REGIONAL PECULIARITIES AND MARKET TRENDS
16.11.2025
373
EFFECT OF TEMPERATURE AND WATER ADDITION ON THE EFFICIENCY OF HYDRATION OF CRUDE SOYBEAN OIL
15.11.2025
344
AN ANALYTICAL REVIEW OF THE POSSIBILITIES OF USING TRITICALE TO INCREASE THE PROTEIN-FIBER POTENTIAL OF FOOD PRODUCTS
14.11.2025
281
EFFECT OF DIFFERENT DOSAGES OF Alhagi pseudalhagi POWDER ON THE QUALITY, NUTRITIONAL VALUE, AND SAFETY OF RYE BREAD VARIETIES
14.11.2025
358
SCIENTIFIC AND TECHNICAL BASIS FOR THE USE OF DRY MILK IN THE PRODUCTION OF FUNCTIONAL AND SPECIALIZED FOOD PRODUCTS
13.11.2025
346
INFLUENCE OF TECHNOLOGICAL FACTORS ON PHYSICAL AND CHEMICAL PROPERTIES OF PASTA FLOUR
13.11.2025
361
TECHNOLOGY OF NON-TRADITIONAL PREPARATION OF BREAD AND BREAD PRODUCTS FROM GROWN GRAIN
13.11.2025
454