Shokirjon Otakhanov

ml. scientific employee, Namangan State University, Republic of Uzbekistan, Namangan

Все статьи автора:

The cooking technology of candied fruits from non-traditional raw materials (walnut, pomegranate crusts)

Orifjon Mamatkulov Muzaffar Dadamirzaev Bunyod Toshpulatov Shokirjon Otakhanov

24.08.2020 760

14. Food technology

PROSPECTS FOR THE USE OF UNCONVENTIONAL RAW IN THE PRODUCTION OF CANDIED FRUITS

Bunyod Toshpulatov Dilshod Rakhmonov Utkirzhon Nishonov Shokirjon Otakhanov Atakhanov Shukhrat Nuriddinovich

09.09.2021 982

14. Food technology

STUDY OF ORGANOLEPTIC, PHYSICOCHEMICAL, BACTERIOLOGICAL AND MICROBIOLOGICAL PARAMETERS OF CANDIED FRUITS FROM NON-TRADITIONAL RAW MATERIALS

Bunyod Toshpulatov Shokirjon Otakhanov Sayyora Yulchieva Atakhanov Shukhrat Nuriddinovich Gulhae Akmaljonova Orifjon Mamatkulov

06.04.2022 1054

14. Food technology

STUDY OF FOOD SAFETY AND SANITARY INDICATORS OF CANDIED FRUITS FROM VEGETABLES

Shokirjon Otakhanov Utkirzhon Nishonov Dildora Toshpulatova Abdullazizkhon Khabibullaev Atakhanov Shukhrat Nuriddinovich Abrorbek Yunusov Munavvar Mamazhanova

28.06.2022 708

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 1531

14. Food technology