Food composition and properties

66 та иш

Incorporation of barley and corn flour as a functional ingredients in bakery products: Review
Mohamed Rifky, Kasun Dissanayake, Dilrabo Maksumova +5
МақолаFood Industry and Aquatic BiologyE3S Web of Conferences202419 иқтибос
ABI
Mixtures of Vegetable Fat as a Potential Raw Material for Bakery
Djurayeva Nafisa, Barakayev Nusratilla, Rakhmonov Kakhramon +3
МақолаPhytochemicals and Antioxidant ActivitiesInternational Journal of Current Research and Review202015 иқтибос
ABI
Lipids of Amaranthus retroflexus and their Biological Activity
Sh. Kh. Ibotov, N. K. Yuldasheva, N. I. Mukarramov +3
МақолаSeed and Plant BiochemistryChemistry of Natural Compounds20219 иқтибос
ABI
Starch oxidation and study of changing its properties for use as an adhesive component for the production of corrugated cardboard
Dildora Tillayeva, Muzafar Sharipov
МақолаMaterial Properties and ProcessingE3S Web of Conferences20233 иқтибос
ABI
THE IMPORTANCE OF ENRICHMENT OF BAKERY PRODUCTS WITH VITAMINS AND MINERALS ON HUMAN HEALTH
Sattarova Barnokhon, Utanova Nazira, Makhmudova Aziza
МақолаNutritional Studies and DietInternational Journal of Advance Scientific Research20222 иқтибос
ABI
Effects of introduction of combine harvester and flatbed dryer on milling quality of three glutinous rice varieties in Lao PDR
Khamtay Vongxayya, Darunee Jothityangkoon, Danuphol Ketthaisong +3
МақолаGABA and Rice ResearchPlant Production Science20182 иқтибос
ABI
Influence of Introduction on Seed-Oil and Pulp Compositions of Cereal Varieties of Amaranthus hypochondriacus
Sh. K. Khidoyatova, N. K. Yuldasheva, N. T. Ul’chenko +5
МақолаSeed and Plant BiochemistryChemistry of Natural Compounds20171 иқтибос
ABI
Transcriptome sequencing and differential expression analysis of seed starch accumulation in Chinese chestnut Metaxenia
Shengxing Li, Zhuogong Shi, Qiurong Zhu +3
МақолаFood composition and propertiesBMC Genomics20211 иқтибос
ABI
Influence of Seasonal Dynamics on Carbohydrate, Lipid, and Protein Contents in Phaseolus vulgaris Pods
A. E. Eshbekov, М. Х. Маликова, Р. К. Рахманбердыева +3
МақолаProteins in Food SystemsChemistry of Natural Compounds20211 иқтибос
ABI
Study on physiobiological features of grain and contemporary storage methods
Aidai Turatbekova, Tokhir Kuramboev, Olimaxon Ergasheva +4
МақолаFood composition and propertiesE3S Web of Conferences20241 иқтибос
ABI
Improvement in the functional properties of cotton protein for nutrient purposes
T. S. Yunusov, М. Т. Тураходжаев, É. G. Yadgarov +1
МақолаFood composition and propertiesChemistry of Natural Compounds19810 иқтибос
ABI
Polysaccharides of Rice Straw
A. N. Brylev, D. K. Adylov, G. G. Tukhtaeva +3
МақолаPolysaccharides and Plant Cell WallsChemistry of Natural Compounds20010 иқтибос
ABI
Protein Content for Various Grape-Must Fermentation Methods
B. A. Abdullaeva, Z. Sh. Sapaeva, L. G. Mezhlumyan
МақолаBiofuel production and bioconversionChemistry of Natural Compounds20030 иқтибос
ABI
Сарлавҳасиз
Chanthakhone Boualaphanh, Mariafe Calingacion, Rosa Paula Cuevas +3
МақолаGABA and Rice ResearchScienceAsia20110 иқтибос
ABI
Fermented Soybean Products and Their Bioactive Compounds
Hye Jeong Jeong, Sunmin Park, Valeriy V. Pak +2
БобPhytoestrogen effects and researchInTech eBooks20110 иқтибос
ABI
Carbohydrates from seeds of Raphanus sativus and Brassica napus
T. V. Orlovskaya, A. V. Sedin, М. Х. Маликова
МақолаMicrobial Metabolites in Food BiotechnologyChemistry of Natural Compounds20130 иқтибос
ABI
The effect of fats and their hydrolysis products on the proteolytic activity of pancreatic and gastric juices
O. K. Dzhalalova, Владимир Алексеевич Алейник, M. A. Zhuraeva +2
МақолаDiet, Metabolism, and DiseaseExperimental and Clinical Gastroenterology20200 иқтибос
ABI
Study the properties of a chickpea-based jelly product
E. N. Molchanova, Мария Герасимовна Шипарева, Tatyana Evmeshkina +1
МақолаFood composition and propertiesE3S Web of Conferences20210 иқтибос
ABI
STUDY OF THE ENHANCEMENT OF GLUTINE-FREE BREAD WITH CEREAL GERMS
Gulnoza Djakhangirova, Dildora Makhmudova
МақолаMicrobial Metabolites in Food BiotechnologyUniversum Technical sciences20210 иқтибос
ABI
TECHNOLOGICAL PROPERTIES OF WHEAT GRAINS OF DIFFERENT SIZES
Rashid Adizov, M. B. Kamalova
МақолаFood composition and properties20220 иқтибос
ABI
Influence of salivary amylase on changes in gastric hydrolysis of proteins
O. S. Mamazhanova, Владимир Алексеевич Алейник, A. G. Khudayarova +1
МақолаEnzyme Production and CharacterizationExperimental and Clinical Gastroenterology20230 иқтибос
ABI
OBTAINING SWEET MOLASSES BY THE METHOD OF HYDROMECHANICAL AND ENZYMATIC PROCESSING OF GRAIN
Sadritdin Turabdjanov, Kamoliddin Ahmadjonovich Mahmudov, Bexzod Alisherovich Kasimov +1
МақолаFood Industry and Aquatic BiologyHimičeskaâ tehnologiâ. Kontrolʹ i upravlenie/Chemical Technology. Control and Management20230 иқтибос
ABI
Investigation of the physicochemical properties of aqueous solutions of sodium salt of carboxymethyl starch obtained in the solid phase by viscometric methods
S. Y. Saparov, Muzaffar Makhkamov
ПрепринтPolysaccharides Composition and ApplicationsResearch Square20230 иқтибос
ABI
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
МақолаFood composition and properties20240 иқтибос
ABI
ENHANCING BREAD QUALITY: EFFECTS OF SMALL AND MECHANICALLY DAMAGED STARCH GRANULES IN LOCAL WHEAT FLOUR
Jamol Mirzayev
МақолаFood composition and propertiesNew Materials Compounds and Applications20240 иқтибос
ABI