14. Технология продовольственных продуктов
EXTRACTION OF ESSENTIAL OILS FROM JUNIPER SPECIES AND STUDY OF THEIR CHEMICAL COMPOSITION (IN THE CLIMATIC CONDITIONS OF UZBEKISTAN)
18.06.2025
918
MEASUREMENT OF GRAIN MOISTURE BY THE DIELECTROMETRIC METHOD IN THE PROCESS OF COOLING IN STATIC AND DYNAMIC MODE
17.06.2025
532
STUDY OF THE EFFECT OF CONCENTRATED AQUEOUS EXTRACTS OF RAW MATERIALS ON TEST PERFORMANCE
17.06.2025
445
ENRICHMENT OF SOFT CHEESE WITH SESAME CAKE AND VITAMIN D3 AS AN ELEMENT OF FUNCTIONAL NUTRITION
09.06.2025
519
INFLUENCE OF TECHNOLOGICAL PARAMETERS ON THE CHANGE IN STARCH AND GLUTEN CONTENT IN FLOUR
22.05.2025
555
DEVELOPMENT OF ADAPTIVE TECHNOLOGIES FOR CULTIVATION OF VEGETABLE AND FRUIT CROPS TAKING INTO ACCOUNT CLIMATE CHANGE
21.05.2025
450
WATER PURIFICATION FOR JUICE DRINKS
18.05.2025
542
A TECHNOLOGICAL SCHEME DEVELOPMENT FOR PREPARING FEED FOR BEE COLONS FROM STEM JUICE OF SUGAR SORGHUM
17.05.2025
408
INFLUENCE OF SPICE-AROMATIC PLANTS ON THE MICROBIOLOGICAL STABILITY OF BREAD DURING STORAGE
16.05.2025
547
STUDY OF FOOD ADDITIVES ON BREAD QUALITY
16.05.2025
847
ECOLOGICAL AND ECONOMIC EFFICIENCY OF HYDROTHERMAL CARBONIZATION IN THE PROCESSING OF ORGANIC AGRICULTURAL WASTE
16.05.2025
422
PRACTICAL SIGNIFICANCE OF CHEMICAL AND TECHNOLOGICAL QUALITY INDICATORS OF TRITICALE AND WHEAT FLOUR
12.05.2025
467
STUDY OF VITAMINS IN WINE MATERIAL OBTAINED FROM THE SAPERAVI GRAPE VARIETY GROWN IN THE SOUTHERN REGIONS OF UZBEKISTAN
08.05.2025
511