Botirov, Mukhtor

2 works

Staff member of the "Shahrisabz Food Engineering" Faculty at Karshi State Technical University

1. Rheological properties of flour from local barley varieties "Abu G'ofur" and "HM-140," and their technological potential in sugar-free cookie production

   Bekmirzayev, Shohruh, Djakhangirova, Gulnoza, Botirov, Mukhtor

   ArticleFood composition and propertiesZenodo (CERN European Organization for Nuclear Research)20250 citations

   ABIABI:AkademIndex/openalex/2025.article.014701

2. Rheological properties of flour from local barley varieties "Abu G'ofur" and "HM-140," and their technological potential in sugar-free cookie production

   Bekmirzayev, Shohruh, Djakhangirova, Gulnoza, Botirov, Mukhtor

   ArticleFood composition and propertiesZenodo (CERN European Organization for Nuclear Research)20250 citations

   ABIABI:AkademIndex/openalex/2025.article.014752