Mamajanov Latifjon

Study of viscosity of semi-finished vegetable paste sauce and breaking kinetics of ready-to-eat sauce

Atakhanov Shukhrat Nuriddinovich Kuchkor Dodayev Mamajanov Latifjon Ulugbek Muminov

13.04.2021 1270

14. Food technology

Study of the influence of different additives and heat processing on the degree of swelling of rice, nut, pea flour included in the composition of semi-finished vegetable sauce

Atakhanov Shukhrat Nuriddinovich Kuchkor Dodayev Mamajanov Latifjon Dilshod Rakhmonov

13.04.2021 1014

14. Food technology

Halim ritual dish technology

Gulbahor Rakhimova Atakhanov Shukhrat Nuriddinovich Mamajanov Latifjon Yulduz Tukhtaboeva Dilnoza Buronova

17.06.2021 3800

14. Food technology

Armenian cucumber canning technology

Ulugbek Muminov Atakhanov Shukhrat Nuriddinovich Mamajanov Latifjon Dilshod Rakhmonov Nuriddin Mirabdullaev

18.06.2021 1952

14. Food technology

Medical and prophylactic drinks based on marigold flowers

Utkir Nishanov Mamajanov Latifjon Atakhanov Shukhrat Nuriddinovich Akramboev Rasuljon Adashovich Behzodbek Hayitmirzaev

14.07.2021 952

14. Food technology

CANNING TECHNOLOGY FOR PURSLANE

Ulugbek Muminov Atakhanov Shukhrat Nuriddinovich Mamajanov Latifjon Nuriddin Mirabdullaev Akramboev Rasuljon Adashovich Yulduz Tukhtaboeva

15.09.2021 885

14. Food technology

RESEARCH OF MICROBIOLOGICAL AND BACTERIOLOGICAL INDICATORS OF DRINKS FROM MEDICINAL PLANTS

Utkirzhon Nishonov Dilshod Rakhmonov Zukhra Turaeva Mamajanov Latifjon Muzaffar Turgunov Atakhanov Shukhrat Nuriddinovich

15.10.2021 907

14. Food technology

RESEARCH OF SANITARY AND HYGIENIC INDICATORS OF A NEW PRODUCT FROM GERMINATED GRAINS

Sayyora Yulchieva Atakhanov Shukhrat Nuriddinovich Mamajanov Latifjon Hakimjon Khoshimov

16.11.2021 1091

14. Food technology

DEVELOPMENT OF A CONCEPT DIAGRAM OF A MECHANIZED LINE FOR THE PRODUCTION OF CANNED NATIONAL DISH HALIM

Gulbahor Rakhimova Atakhanov Shukhrat Nuriddinovich Mamajanov Latifjon Akramboev Rasuljon Adashovich Kunduzoy Nazarova

14.04.2022 641

14. Food technology

CANDIED VEGETABLES: TECHNOLOGY OF THEIR PREPARATION AND STANDARD

Shokirjon Otakhanov Utkir Nishanov Atakhanov Shukhrat Nuriddinovich Mamajanov Latifjon Ulugbek Muminov Akramboev Rasuljon Adashovich

23.11.2022 1528

14. Food technology

STUDY OF PHYSICOCHEMICAL AND QUALITY INDICATORS OF RAPESEED CAKE GROWN IN THE REPUBLIC OF UZBEKISTAN

Ulugbek Muminov Sardor Khoshimov Muzaffar Murodov Trofimenko. T.V. Atakhanov Shukhrat Nuriddinovich Mamajanov Latifjon

06.10.2023 954

14. Food technology

RESEARCH ON THE VITAMIN-MINERAL COMPOSITION OF RAPESEED CULTIVATED IN THE REPUBLIC OF UZBEKISTAN

Azamzhon Satimov Mamajanov Latifjon Muzaffar Murodov Akramboev Rasuljon Adashovich Muniskhon Mamadzhanova Atakhanov Shukhrat Nuriddinovich Tukhtaboev Mokhirzhon Rakhimzhanovich Ulugbek Muminov

30.01.2025 507

14. Food technology

GENERAL METHODS OF ANALYSIS OF WILD BERRIES IN THE PRODUCTION OF PASTA SAUCES

Anvar Nuritdinov Akramboev Rasuljon Adashovich Mamajanov Latifjon

14.09.2025 319

14. Food technology

STUDY OF MICROBIOLOGICAL AND BACTERIOLOGICAL INDICATORS OF RAPESEED MEAL PRODUCED FROM RAPESEED GROWN IN THE REPUBLIC OF UZBEKISTAN

Atakhanov Shukhrat Nuriddinovich Mamajanov Latifjon Akramboev Rasuljon Adashovich Satimov Azamzhon Ikramzhanovich Karimova Navbahor

07.12.2025 173

14. Food technology

GENERAL INDICATORS AND PROPERTIES OF SPROUTED MUNG AND SOY FLOUR AS A POTENTIAL RAW MATERIALS

Anvar Nuritdinov Akrambaev Rasuljon Adashevich Mamajanov Latifjon

10.02.2026 168

14. Food technology

DEVELOPMENT OF A TECHNOLOGY FOR PREPARING SAUCES-PASITE FROM MULBLER AND A SCALE OF PARTIAL QUALITIES

Tukhtaboev Mokhirzhon Rakhimzhanovich Abdieva Oyzhamol Tashbaevna Mamajanov Latifjon Atakhanov Shukhrat Nuriddinovich

17.04.2026 101

14. Food technology