Suvankul Ravshanov

Работ: 3

Faculty of Technology of Food Products, Tashkent Institute of Chemical Technology, Navoiy Str., Tashkent 100011, Uzbekistan

1. Impact of Flour Particle Size and Starch Damage on Baking Properties of Wheat Flour Grown in Dry Climates: A Uzbekistan Case Study

   Sirojiddin Sadullayev, Suvankul Ravshanov, Jamol Mirzayev +3

   СтатьяFood composition and properties2024Цитирований: 0

   ABIABI:AkademIndex/openalex/2024.article.001354

2. Influence of Using Groundwater in Preparation of Wheat Grain for Flour Milling on Yield and Technological Properties of Flour

   Ilhom Nurmatov, Gulnoza Djakhangirova, Suvankul Ravshanov +2

   СтатьяEngineering and Agricultural InnovationsE3S Web of Conferences2025Цитирований: 0

   ABIABI:AkademIndex/openalex/2025.article.010243

3. Dry Pneumatic Separation of Wheat Flour: Process Development and Aerodynamic Optimization for Starch- and Protein-Enriched Fractions

   Bakhtiyar Rzayev, Б. М. Искаков, Mukhtarbek Kakimov +8

   СтатьяFood Drying and ModelingProcesses2026Цитирований: 0

   ABIABI:AkademIndex/openalex/2026.article.014768