Suvankul Ravshanov

3 ta ish

Faculty of Technology of Food Products, Tashkent Institute of Chemical Technology, Navoiy Str., Tashkent 100011, Uzbekistan

1. Impact of Flour Particle Size and Starch Damage on Baking Properties of Wheat Flour Grown in Dry Climates: A Uzbekistan Case Study

   Sirojiddin Sadullayev, Suvankul Ravshanov, Jamol Mirzayev +3

   MaqolaFood composition and properties20240 iqtibos

   ABIABI:AkademIndex/openalex/2024.article.001354

2. Influence of Using Groundwater in Preparation of Wheat Grain for Flour Milling on Yield and Technological Properties of Flour

   Ilhom Nurmatov, Gulnoza Djakhangirova, Suvankul Ravshanov +2

   MaqolaEngineering and Agricultural InnovationsE3S Web of Conferences20250 iqtibos

   ABIABI:AkademIndex/openalex/2025.article.010243

3. Dry Pneumatic Separation of Wheat Flour: Process Development and Aerodynamic Optimization for Starch- and Protein-Enriched Fractions

   Bakhtiyar Rzayev, Б. М. Искаков, Mukhtarbek Kakimov +8

   MaqolaFood Drying and ModelingProcesses20260 iqtibos

   ABIABI:AkademIndex/openalex/2026.article.014768