14. Технология продовольственных продуктов
ТЕХНОЛОГИЯ НЕТРАДИЦИОННОГО ПРИГОТОВЛЕНИЯ ХЛЕБА И ХЛЕБНЫХ ИЗДЕЛИЙ ИЗ ВЫРАЩЕННОГО ЗЕРНА
13.11.2025
167
SCIENTIFIC FOUNDATIONS AND DIRECTIONS FOR IMPROVING AGRO-INDUSTRIAL INTEGRATION TO STRENGTHEN FOOD INDEPENDENCE
12.11.2025
142
BIOCHEMICAL POTENTIAL OF FERMENTED DAIRY PRODUCTS AND THEIR ROLE IN FUNCTIONAL NUTRITION
18.10.2025
202
CHEMICAL CHARACTERISTICS OF Chondrus crispus GROWING IN LOCAL ECOSYSTEM CONDITIONS: CONTENT OF CARRAGEENANS AND VITAMINS
16.10.2025
199
PROTEIN NUTRITIONAL VALUE OF FISH FEED
14.10.2025
160
THEORETICAL FOUNDATIONS OF ULTRASOUND-ASSISTED ACCELERATION OF PUMPKIN PULP DRYING PROCESS
07.10.2025
228
STUDY OF FATTY ACID COMPOSITION AND VITAMIN D₃ CONTENT IN THE FATS OF COMMON CARP, SILVER CARP AND CATFISH CULTIVATED IN UZBEKISTAN
06.10.2025
386
THE SIGNIFICANCE OF STORAGE OF TABLE GRAPE VARIETIES USING TRADITIONAL AND MODERN METHODS
06.10.2025
167
INTENSIFICATION OF CHERRY KERNEL OIL EXTRACTION PROCESS IN AN ULTRA-HIGH FREQUENCY ELECTRIC FIELD
30.09.2025
267
FUNCTIONAL WHEY DRINK USING APPLE POLLOCK
25.09.2025
200
PROSPECTS FOR THE PRODUCTION OF BEER DRINKS
18.09.2025
337
МАТЕМАТИЧЕСКОЕ МОДЕЛИРОВАНИЕ ПРОЦЕССА ДЕЗОДОРАЦИИ РАСТИТЕЛЬНОГО МАСЛА С ИСПОЛЬЗОВАНИЕМ ПЛАВАЮЩИХ НАСАДОК
28.08.2025
517
RESEARCH ON FOOD SECURITY THROUGH INTEGRATION OF AGRO-INDUSTRIAL PRODUCTION IN UZBEKISTAN
19.08.2025
327
DIGITALIZATION OF FOOD PRODUCTION IN UZBEKISTAN AND THE ROLE OF «SMART AGRICULTURE» TECHNOLOGIES IN IMPROVING SAFETY AND EFFICIENCY
16.08.2025
390