Asosiy kontentga oʻtish
AkademIndex

Mahsulotlar

Ishlab chiquvchilar uchun

AkademBaseEkotizim uchun ochiq API

Dilrabo Maksumova

16 ta ish

Tashkent Chemical Technological Institute, Tashkent, 100000, Uzbekistan

  1. Incorporation of barley and corn flour as a functional ingredients in bakery products: Review

    Mohamed Rifky, Kasun Dissanayake, Dilrabo Maksumova +5

    MaqolaFood Industry and Aquatic BiologyE3S Web of Conferences202419 iqtibos
    ABI

  2. EXTRA LIVER MANIFESTATION WITH HCV-INFECTION

    U. K. Axmadaliyeva, B. B. Kadirov, Mahbuba Valiyeva +2

    MaqolaLiver Disease Diagnosis and TreatmentDOAJ (DOAJ: Directory of Open Access Journals)20190 iqtibos
    ABI

  3. POMEGRANATE JUICE, DEFECTS, IMPROVING OF PRODUCING TECHNOLOGY

    Fozil Khidirovich Eshmatov, K Dodayev, Dilrabo Maksumova +1

    MaqolaPomegranate: compositions and health benefits20200 iqtibos
    ABI

  4. МАЙЛЫ ШИКІЗАТ ҚАЛДЫҚТАРЫНАН ФУНКЦИОНАЛДЫ НАН ӨНДІРУ ТЕХНОЛОГИЯСЫ

    М. Zh. Sultanova, Ә. С. Сәдуақас, Dilrabo Maksumova

    MaqolaMilitary Technology and StrategiesHERALD OF SCIENCE OF S SEIFULLIN KAZAKH AGRO TECHNICAL UNIVERSITY20230 iqtibos
    ABI

  5. ФУНКЦИОНАЛДЫ СУСЫНДАР ТЕХНОЛОГИЯСЫНДА ГРЕК ЖАҢҒАҒЫ ҚАЛДЫҚТАРЫНЫҢ СЫҒЫНДЫСЫН ҚОЛДАНУ

    Aida Nurysh, М. Zh. Sultanova, Dilrabo Maksumova

    MaqolaMilitary Technology and StrategiesHERALD OF SCIENCE OF S SEIFULLIN KAZAKH AGRO TECHNICAL UNIVERSITY20230 iqtibos
    ABI

  6. ПІСІП-ЖЕТІЛУ КЕЗЕҢІНДЕГІ ГРЕК ЖАҢҒАҒЫНЫҢ ЖАСЫЛ ҚАБЫҒЫНЫҢ ХИМИЯЛЫҚ ҚҰРАМЫН ЗЕРТТЕУ

    М. A. Yakiyayeva, М. Zh. Sultanova, Ә. С. Сәдуақас +1

    MaqolaMilitary Technology and StrategiesHERALD OF SCIENCE OF S SEIFULLIN KAZAKH AGRO TECHNICAL UNIVERSITY20230 iqtibos
    ABI

  7. Quality indicators of roots and tubers stored in the storage facilities

    Roziya Ernazarova, Dilrabo Maksumova, Zilola Gafforova +1

    MaqolaLight effects on plantsE3S Web of Conferences20240 iqtibos
    ABI

  8. Production of yoghurts by incorporating stevia powder as a functional ingredient

    Dilrabo Maksumova, Kamola Tairova, Shaxzoda J. Shosalimova +2

    MaqolaBiochemical Analysis and Sensing TechniquesE3S Web of Conferences20240 iqtibos
    ABI

  9. Analysis of the effect of hydrothermal processing on the technological properties of "Vakhshskaya-116" rye grown in a dry climate

    Muhammad Zaxiriddin Zaynobiddinov, Qo‘chqor Dodayev, Suvonqul Ravshanov +3

    MaqolaFood Industry and Aquatic BiologyBIO Web of Conferences20250 iqtibos
    ABI

  10. Increase in protein content by cultivation of fungi "<i>Aspergillus oryzae</i>" and "<i>Pleurotus ostreatus</i>" in fish feeding environment

    Khusan Niyozov, Qo‘chqor Dodayev, Akhmedova Zahro Rakhmatovna +3

    MaqolaProtein Hydrolysis and Bioactive PeptidesBIO Web of Conferences20250 iqtibos
    ABI

  11. Thermo-gravometric studies of fruits and vegetables

    M. Z. Kurbanova, Qo‘chqor Dodayev, Dilrabo Maksumova +3

    MaqolaSpectroscopy and Chemometric AnalysesE3S Web of Conferences20250 iqtibos
    ABI

  12. Development of a classification scheme for main food processing processes

    M. B. Kurbanova, Qo‘chqor Dodayev, Zhamshed Kurbanov +3

    MaqolaFood Industry and Aquatic BiologyE3S Web of Conferences20250 iqtibos
    ABI

  13. Analysis of The Properties of Bread From Local Rye and Wheat For Sustainable Production of Bread

    Muhammad Zaxiriddin Zaynobiddinov, Qo‘chqor Dodayev, Suvonqul Ravshanov +4

    MaqolaEngineering and Agricultural InnovationsE3S Web of Conferences20250 iqtibos
    ABI

  14. cDEVELOPMENT OF FUNCTIONAL YOGHURTS THROUGH INCORPORATION OF STEVIA POWDER

    Lazizbek Tojiyev, Kamola Tairova, Dilrabo Maksumova

    MaqolaBiochemical Analysis and Sensing TechniquesOpen MIND20260 iqtibos
    ABI

  15. cDEVELOPMENT OF FUNCTIONAL YOGHURTS THROUGH INCORPORATION OF STEVIA POWDER

    Lazizbek Tojiyev, Kamola Tairova, Dilrabo Maksumova

    MaqolaBiochemical Analysis and Sensing TechniquesZenodo (CERN European Organization for Nuclear Research)20260 iqtibos
    ABI

  16. Nutritional and microbiological characterization of semi-hard Caciotta-type cheese produced in the Khorezm region of Uzbekistan

    Shahnoza Yuldasheva, Nargiza Hamzayeva, Dilshod Rakhimov +5

    MaqolaAnimal Diversity and Health StudiesScifood.20260 iqtibos
    ABI