Bekmirzayev, Shohruh

Работ: 2

Doctoral student of the Department of "Technology of Food and Perfumery and Cosmetic Products" of the Tashkent Chemical-Technological Institute

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

   СтатьяFood composition and propertiesZenodo (CERN European Organization for Nuclear Research)2025Цитирований: 0

   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

   СтатьяFood composition and propertiesZenodo (CERN European Organization for Nuclear Research)2025Цитирований: 0

   ABIABI:AkademIndex/openalex/2025.article.014752