B.A Marifjonova

2 works

Tashkent Institute of Chemical Technology, Master's Student

1. DEVELOPMENT OF A NEW GENERATION ICE CREAM RECIPE AND TECHNOLOGY ENRICHED WITH PREBIOTIC-PROBIOTIC (SYNBIOTIC) ADDITIVES

   B.A Marifjonova, X.N. Niyozov

   ArticleProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)20260 citations

   ABIABI:AkademIndex/openalex/2026.article.014528

2. DEVELOPMENT OF A NEW GENERATION ICE CREAM RECIPE AND TECHNOLOGY ENRICHED WITH PREBIOTIC-PROBIOTIC (SYNBIOTIC) ADDITIVES

   B.A Marifjonova, X.N. Niyozov

   ArticleProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)20260 citations

   ABIABI:AkademIndex/openalex/2026.article.014667