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Food composition and properties

66 ta ish

  1. cDEVELOPMENT OF FUNCTIONAL YOGHURTS THROUGH INCORPORATION OF STEVIA POWDER

    Lazizbek Tojiyev, Kamola Tairova, Dilrabo Maksumova

    MaqolaBiochemical Analysis and Sensing TechniquesOpen MIND20260 iqtibos
    ABI

  2. 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

  3. Extraction and characterization of grapefruit wall material (Citrus paradise) and its impact on organoleptic properties of bread

    Farhan Saeed, Habiba Arooj, Bushra Niaz +9

    MaqolaFood composition and propertiesScientific Reports20260 iqtibos
    ABI

  4. Scopus based bibliometric analysis of margarine for the period of 2012-2021

    Sarvar Khodjaev, Shakhnozakhon Salijonova, Madina Khamidova +1

    MaqolaFood Chemistry and Fat AnalysisCanrea Journal Food Technology Nutritions and Culinary Journal20260 iqtibos
    ABI

  5. Development of a Functional Whole Wheat Flour for Pizza Dough: Nutritional Enhancement and Rheological Optimization

    Mahdi Fathi, Narges Samanian, Mahsa Samanian

    MaqolaFood composition and propertiesJournal of Food Science20260 iqtibos
    ABI

  6. Microelement Content of Quinoa Varieties Cultivated Under the Soil and Climatic Conditions of The Khorezm Region

    Kholliev Askar Ergashovich, D.I. Bazarboyev

    MaqolaSeed and Plant BiochemistryThe American Journal of Agriculture and Biomedical Engineering20260 iqtibos
    ABI

  7. Effect of Amaranth Flour Incorporation on The Quality and Functional Properties of Bakery Products

    M.Kh. Khamrakulova, N.Y. Bobojonova

    MaqolaFood composition and propertiesAmerican Journal Of Agriculture And Horticulture Innovations20260 iqtibos
    ABI

  8. QUALITIES OF BAKERY PRODUCTS IN PRODUCTION

    B.N.Amanov, Z.M.Amonov, H.B.Ergasheva +1

    MaqolaFood composition and propertiesZenodo (CERN European Organization for Nuclear Research)20260 iqtibos
    ABI

  9. QUALITIES OF BAKERY PRODUCTS IN PRODUCTION

    B.N.Amanov, Z.M.Amonov, H.B.Ergasheva +1

    MaqolaFood composition and propertiesZenodo (CERN European Organization for Nuclear Research)20260 iqtibos
    ABI

  10. ORGANOLEPTIC ASSESSMENT OF THE QUALITY OF BAKERY PRODUCTS IN PRODUCTION

    B.N.Amanov, Z.M.Amonov, Sh.Sh.Baqoyeva

    MaqolaFood Industry and Aquatic BiologyZenodo (CERN European Organization for Nuclear Research)20260 iqtibos
    ABI

  11. QUALITY ASSESSMENT OF BAKERY PRODUCTS IN PRODUCTION

    B.N.Amanov, Z.M.Amonov, D.R.Jabborova

    MaqolaFood Industry and Aquatic BiologyZenodo (CERN European Organization for Nuclear Research)20260 iqtibos
    ABI

  12. ORGANOLEPTIC ASSESSMENT OF THE QUALITY OF BAKERY PRODUCTS IN PRODUCTION

    B.N.Amanov, Z.M.Amonov, Sh.Sh.Baqoyeva

    MaqolaFood Industry and Aquatic BiologyZenodo (CERN European Organization for Nuclear Research)20260 iqtibos
    ABI

  13. QUALITY ASSESSMENT OF BAKERY PRODUCTS IN PRODUCTION

    B.N.Amanov, Z.M.Amonov, D.R.Jabborova

    MaqolaFood Industry and Aquatic BiologyZenodo (CERN European Organization for Nuclear Research)20260 iqtibos
    ABI

  14. Biochemical and Structural Characterization of Rice and Oat Bran Hydrolysates and Their Functional Implications in Food Systems

    Muhammad Zulfiqah Sadikan, Barkat Ali Rajper, Aseel Smerat +4

    MaqolaFood composition and propertiesInternational Journal of Drug Delivery Technology20260 iqtibos
    ABI

  15. Technological Potential of Barley Grain Processing for The Production of Layered Bread and Instant Pasta Enriched With Β-Glucan

    Sanayev Ermat Shermatovich

    MaqolaFood composition and propertiesAmerican Journal Of Applied Science And Technology20260 iqtibos
    ABI

  16. Morphological, structural, and physicochemical properties of starch isolated from bulbs of Cardiocrinum giganteum (Wall.) Makino

    Rongchen Li, Bowen Li, Xiaolu Huang +8

    PreprintFood composition and propertiesSSRN Electronic Journal20260 iqtibos
    ABI