Asilbek Abdullayev

Работ: 4

Kimyo International University in Tashkent

1. APPLICATION OF NOVEL LACTIC ACID BACTERIA STRAINS IN SOFT CHEESE PRODUCTION

   Mashkura Toshpulatova, Asilbek Abdullayev, Gulmira Mustafayeva

   СтатьяProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)2026Цитирований: 0

   ABIABI:AkademIndex/openalex/2026.article.006753

2. EFFECT OF LACTOBACILLUS FERMENTUM ON THE PROTEIN AND AMINO ACID PROFILE OF MILK WHEY AND CURD

   Xusan Rixsiyev, Asilbek Abdullayev, Gulmira Mustafayeva

   СтатьяProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)2026Цитирований: 0

   ABIABI:AkademIndex/openalex/2026.article.006780

3. APPLICATION OF NOVEL LACTIC ACID BACTERIA STRAINS IN SOFT CHEESE PRODUCTION

   Mashkura Toshpulatova, Asilbek Abdullayev, Gulmira Mustafayeva

   СтатьяProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)2026Цитирований: 0

   ABIABI:AkademIndex/openalex/2026.article.006822

4. EFFECT OF LACTOBACILLUS FERMENTUM ON THE PROTEIN AND AMINO ACID PROFILE OF MILK WHEY AND CURD

   Xusan Rixsiyev, Asilbek Abdullayev, Gulmira Mustafayeva

   СтатьяProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)2026Цитирований: 0

   ABIABI:AkademIndex/openalex/2026.article.006851