Shukhratjon Atakhanov

5 ta ish

Namangan Davlat Universiteti

1. FUNCTIONAL PRODUCTS USING SECONDARY RAW MATERIALS OF JUICE PRODUCTION AND ITS NUTRITIONAL VALUE

   Shukhratjon Atakhanov, M. Boltaeva, U. Rahimov +1

   MaqolaOAOchiq kirishFood Industry and Aquatic BiologyМАТЕРІАЛИ МІЖНАРОДНОЇ НАУКОВО-ПРАКТИЧНОЇ КОНФЕРЕНЦІЇ20200 iqtibos

   ABIABI:AkademIndex/2020.article.002786

2. STUDY AND ASSESSMENT OF QUALITY OF SEMI-FINISHED FRUIT SAUCES

   Shukhratjon Atakhanov, Q. Dodaev, A. H. Hamdamov +1

   MaqolaOAOchiq kirishFood Industry and Aquatic BiologyМАТЕРІАЛИ МІЖНАРОДНОЇ НАУКОВО-ПРАКТИЧНОЇ КОНФЕРЕНЦІЇ20200 iqtibos

   ABIABI:AkademIndex/2020.article.002829

3. THE STUDY OF QUALITY INDICATORS OF NEW SEMI-FINISHED VEGETABLE PASTA SAUCES

   Shukhratjon Atakhanov, M.G. Dadamirzaev, Abdulaziz Eshonturaev +1

   MaqolaOAOchiq kirishPlant Physiology and Cultivation StudiesМАТЕРІАЛИ МІЖНАРОДНОЇ НАУКОВО-ПРАКТИЧНОЇ КОНФЕРЕНЦІЇ20200 iqtibos

   ABIABI:AkademIndex/2020.article.002836

4. STUDY OF VISCOSITY OF SEMI-FINISHED VEGETABLE PASTE SAUCE AND BREAKING KINETICS OF READY-TO-EAT SAUCE

   Shukhratjon Atakhanov, Kuchkor Dodaev, Latifjon Mamajanov +1

   MaqolaOAOchiq kirishPlant Physiology and Cultivation StudiesUniversum Technical sciences20210 iqtibos

   ABIABI:AkademIndex/2021.article.005453

5. STUDY OF THE INFLUENCE OF DIFFERENT ADDITIVES AND HEAT PROCESSING ON THE DEGREE OF SWELLING OF RICE, NUT, PEA FLOUR INCLUDED IN THE COMPOSITION OF SEMI-FINISHED VEGETABLE SAUCE

   Shukhratjon Atakhanov, Kuchkor Dodaev, Latifjon Mamajanov +1

   MaqolaOAOchiq kirishGABA and Rice ResearchUniversum Technical sciences20210 iqtibos

   ABIABI:AkademIndex/2021.article.006261