Latifjon Mamajanov

2 ta ish

Namangan Davlat Universiteti

1. 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

2. 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