Djakhangirova, Gulnoza

2 ta ish

Institute of Food Science & Technology

1. Rheological properties of flour from local barley varieties "Abu G'ofur" and "HM-140," and their technological potential in sugar-free cookie production

   Bekmirzayev, Shohruh, Djakhangirova, Gulnoza, Botirov, Mukhtor

   MaqolaFood composition and propertiesZenodo (CERN European Organization for Nuclear Research)20250 iqtibos

   ABIABI:AkademIndex/2025.article.014701

2. Rheological properties of flour from local barley varieties "Abu G'ofur" and "HM-140," and their technological potential in sugar-free cookie production

   Bekmirzayev, Shohruh, Djakhangirova, Gulnoza, Botirov, Mukhtor

   MaqolaOAOchiq kirishFood composition and propertiesZenodo (CERN European Organization for Nuclear Research)20250 iqtibos

   ABIABI:AkademIndex/2025.article.014752