Asilbek Abdullayev

4 ta ish

Kimyo International University in Tashkent

1. APPLICATION OF NOVEL LACTIC ACID BACTERIA STRAINS IN SOFT CHEESE PRODUCTION

   Mashkura Toshpulatova, Asilbek Abdullayev, Gulmira Mustafayeva

   MaqolaProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)20260 iqtibos

   ABIABI:AkademIndex/openalex/2026.article.006753

2. EFFECT OF LACTOBACILLUS FERMENTUM ON THE PROTEIN AND AMINO ACID PROFILE OF MILK WHEY AND CURD

   Xusan Rixsiyev, Asilbek Abdullayev, Gulmira Mustafayeva

   MaqolaProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)20260 iqtibos

   ABIABI:AkademIndex/openalex/2026.article.006780

3. APPLICATION OF NOVEL LACTIC ACID BACTERIA STRAINS IN SOFT CHEESE PRODUCTION

   Mashkura Toshpulatova, Asilbek Abdullayev, Gulmira Mustafayeva

   MaqolaProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)20260 iqtibos

   ABIABI:AkademIndex/openalex/2026.article.006822

4. EFFECT OF LACTOBACILLUS FERMENTUM ON THE PROTEIN AND AMINO ACID PROFILE OF MILK WHEY AND CURD

   Xusan Rixsiyev, Asilbek Abdullayev, Gulmira Mustafayeva

   MaqolaProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)20260 iqtibos

   ABIABI:AkademIndex/openalex/2026.article.006851