Asilbek Abdullayev

4 та иш

Kimyo International University in Tashkent

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

   Mashkura Toshpulatova, Asilbek Abdullayev, Gulmira Mustafayeva

   МақолаProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)20260 иқтибос

   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

   МақолаProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)20260 иқтибос

   ABIABI:AkademIndex/openalex/2026.article.006780

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

   Mashkura Toshpulatova, Asilbek Abdullayev, Gulmira Mustafayeva

   МақолаProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)20260 иқтибос

   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

   МақолаProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)20260 иқтибос

   ABIABI:AkademIndex/openalex/2026.article.006851