Ушбу ишга иқтибос қилган ишлар

5 та иш

Иш: Characteristics of secondary dairy raw material obtained during dairy processing

1. Determination of bioactive compounds of pomegranate peel to incorporate as a functional food ingredient in food production

   Ulug’bek Suyundikov, S. K. Atkhamova, Qo‘chqor Dodayev +5

   МақолаPomegranate: compositions and health benefitsBIO Web of Conferences202424 иқтибос

   ABIABI:AkademIndex/openalex/2024.article.000185

2. 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

   ABIABI:AkademIndex/openalex/2024.article.000298

3. Aromatization patterns of hexane in high silicon zeolite

   Khudoyor Rаhmatov, Normurоt Fayzullaev, Firdavsiy Burоnоv +5

   МақолаZeolite Catalysis and SynthesisE3S Web of Conferences20243 иқтибос

   ABIABI:AkademIndex/openalex/2026.other.345239

4. Production of spread cheese by incorporating micro-encapsulated pepper oil with corn oil

   Sobirova Mohichehra, Mohamed Rifky, Kasun Dissanayake +5

   МақолаProbiotics and Fermented FoodsBIO Web of Conferences20242 иқтибос

   ABIABI:AkademIndex/openalex/2026.other.110741

5. Intensification of mixing and heat exchange in polymerizes

   Dilshoda Tursunova, Sadoqat Mamatkulova, Madraim Sarikulov +5

   МақолаPolymer crystallization and propertiesBIO Web of Conferences20240 иқтибос

   ABIABI:AkademIndex/openalex/2024.article.009307