Djahangirova Gulnoza

The analysis of biological value and product security of processing fruit and vegetable raw materials produced in Uzbekistan

15.12.2016 2268

14. Food technology

The use of herbal supplements to increase the nutritive value and physiologic significance of bakery products

Djahangirova Gulnoza

21.01.2017 4101

14. Food technology

Research of the method of obtaining bioethanol from non-traditional raw materials

Djahangirova Gulnoza Akbarova Nodira Agzamova Nozima

15.08.2017 2010

13. Chemical technology

Resource-saving method of production of bakery yeast on the basis of a rice fly

Djahangirova Gulnoza Saidhodjaeva Mamlakat Dildora Maxmudova Kasimova Mehrixon

16.03.2018 1493

14. Food technology

Study of enzyme year activity and peculiarities of growth on nutrient medium from rice mask

Djahangirova Gulnoza Saidhodjaeva Mamlakat Dildora Maxmudova Kasimova Mehrixon

16.03.2018 1780

14. Food technology

Research of plant wastes as energy sources

Djahangirova Gulnoza Akbarova Nodira Agzamova Nozima

07.08.2018 1724

13. Chemical technology

Use of nonconventional raw materials in technology of flour confectionery

Djahangirova Gulnoza Dildora Maxmudova Fozilakhon Usmonkhuzhayeva

10.07.2019 2745

14. Food technology

Current condition of production of confectionery goods in Uzbekistan and research of prospects

Djahangirova Gulnoza Gulchehra Maksudova Nazokat Pulatova

01.06.2020 2209

14. Food technology

IMPROVEMENT OF EXISTING TECHNOLOGIES FOR INCREASING THE NUTRITIONAL VALUE OF FLOUR PRODUCTS

Nodira Kurbanova Ziyavuddin Mukimov Djahangirova Gulnoza Bakhtiyor Kurbanov

14.12.2024 337

14. Food technology

STUDY OF THE CONTENT OF MICROELEMENTS IN MILK WHEY

Nadira Sabirova Djahangirova Gulnoza

01.01.2025 846

14. Food technology

STUDY OF POLYSACCHARIDES FROM THE PEEL OF LOCAL PERSIMMON FRUITS AND PLANTAIN SEEDS

Gulnoza Alieva Djahangirova Gulnoza Arina Skubakova

14.01.2025 447

14. Food technology

EFFICIENCY OF USING MODULAR TECHNOLOGICAL SYSTEMS TO IMPROVE THE WHEAT GRAIN CLEANING PROCESS

Soliev Abdurakhmon Dolimboy Farrukhbek Sarbolayev Djahangirova Gulnoza Serkaev Kamar Pardaevich

06.03.2026 209

14. Food technology

DEVELOPMENT OF A GLUTEN-FREE SPONTANEOUS FERMENTATION STARTER BASED ON RICE FLOUR AND EVALUATION OF ITS TECHNOLOGICAL PROPERTIES

Karimova Zarina Aminjon kizi Djahangirova Gulnoza Karimova Yulduz Aminjon kizi

05.06.2026 87

Food technology and food industry

COMPARATIVE CHARACTERISTICS OF CHANGES IN THE MICROFLORA OF WHEAT GRAINS DURING POST-HARVEST STORAGE

Suvankul Ravshanov Djahangirova Gulnoza Mustafaev Oybek Shirinboevich Khomidova Soadat

17.06.2026 83

Food technology and food industry