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Technical Sciences Our authors Равшанов С.С.

Ravshanov Suvankul Saparovich

Ravshanov Suvankul Saparovich

Doctor of Technical Sciences, Professor,
Tashkent Institute of Chemical Technology,
Uzbekistan, Tashkent

Все статьи автора:
Improvement of the design of the device for peel grinding
Ravshanov Suvankul Saparovich
07.05.2020 858
14. Food technology
INFLUENCE OF FLOUR PARTICLE SIZE, SMALL AND MECHANICALLY DAMAGED STARCH GRAINS ON THE FUNCTIONAL PROPERTIES OF WHEAT FLOUR FOR BAKING
Ravshanov Suvankul Saparovich Jamol Mirzaev
13.01.2023 1507
14. Food technology
INFLUENCE OF LOCAL RUSTY FLOUR GRADE ON THE "AGING" PROCESS DURING STORAGE OF BAKERY PRODUCTS
Mukhammad Zaynobiddinov Kuchkor Dodayev Ravshanov Suvankul Saparovich Mirzamad Odinaev
06.12.2024 578
14. Food technology
CREATION OF TECHNOLOGY FOR ECO-FRIENDLY BREAD BASED ON NATURAL ADDITIVES
Botirov Mukhtor Sadullaev Sirojiddin Ravshanov Suvankul Saparovich Nurmukhamedova Vazira
25.12.2025 273
14. Food technology
INVESTIGATION OF THE EFFECT OF ELLAGIC ACID ISOLATED FROM Maclura pomifera FRUIT ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH
Ravshanov Suvankul Saparovich Normatov Anvar Mirzaevich Nazarova Sarvinoz Botir qizi Toshpo‘latova Dilafro‘z Asqarali qizi
18.02.2026 378
14. Food technology
COMPARATIVE CHARACTERISTICS OF CHANGES IN THE MICROFLORA OF WHEAT GRAINS DURING POST-HARVEST STORAGE
Ravshanov Suvankul Saparovich Djahangirova Gulnoza Mustafaev Oybek Shirinboevich Khomidova Soadat
17.06.2026 117
Food technology and food industry
COMPREHENSIVE ASSESSMENT OF THE PHYSICOCHEMICAL, RHEOLOGICAL AND TECHNOLOGICAL PROPERTIES OF FLOUR FROM LOCAL WHEAT GRAIN USED IN PASTA PRODUCTION
Ramazonov Razik Raufovich Ravshanov Suvankul Saparovich Sadullaev Sirojiddin Khudoyberdi ugli Karimov Diyorbek Toshtemir coals
27.06.2026 53
Food technology and food industry
ISSN 2311-5122. Article metadata is hosted on the eLIBRARY.RU platform.
Mass media registration cert.: EL No. FS77-91806 dated 17.06.2026
Journal founder: Universum LLC
Editor-in-Chief - Marina Yu. Zvezdina.
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