Using local raw materials, creating recipes and technology for the preparation of new types of bread and baked goods, improving the rheological properties of dough due to the high content of protein and fat in wheat bran, soybeans and beans, quality indicators of bread and bakery products, nutritional and raising biological values.
Using local raw materials, creating recipes and technology for the preparation of new types of bread and baked goods, improving the rheological properties of dough due to the high content of protein and fat in wheat bran, soybeans and beans, quality indicators of bread and bakery products, nutritional and raising biological values.
| № | Muallifning F.I.Sh. | Lavozimi | Tashkilot nomi |
|---|---|---|---|
| 1 | Jankorazov A.. | Assistant | Gulistan State University |
| 2 | Nurmukhamedov A.. | Assistant | Gulistan State University |
| № | Havola nomi |
|---|---|
| 1 | Mirziyoyev Sh.M. "The approval of our people is the highest assessment given to our activities." Volume 2 - Tashkent: "Uzbekistan", 2019. - 592 p. M.G. Vasiyev, Q. O. Dadayev, I. B. Isaboyev, Z. Sh. Sapayeva, Z. J. Gulomova. //Fundamentals of food technology//-T.: "Voris-nashryot", 2012.-400 p. Vasiev. M.G. Technology of bakery products. Study guide. T. New century generation. 2009.302. p. Aykhodjaeva.N.K., Dzhakhongirova. G.Z. Biochemistry of bread. Textbook. T. Islamic Academy of Uzbekistan. 2020.340.p. Barakaev, N. R., & Kuzibekov, S. K. (2022). INVESTIGATION OF FLOW HYDRODYNAMICS IN THE PROCESS OF ASPIRATION CLEANING OF SOYBEAN SEEDS (GRAIN) ON A COMPUTER MODEL. Harvard Educational and Scientific Review, 2(2). Solijonov, G. K., Uzaydullaev, A. O., Kuzibekov, S. K., & Jankorazov, A. M. (2023). SANPIN RULES AND METHODS OF FOOD WASTE ANALYSIS. Евразийский журнал академических исследований, 3(11), 52-56. Barakaev, N. R., Kurbanov, J. M., Uzaydullaev, A. O., & Gafforov, A. X. (2021, September). Qualitative purification of pomegranate juice using electro flotation. In IOP Conference Series: Earth and Environmental Science (Vol. 848, No. 1, p. 012024). IOP Publishing. Nurmuxamedov, A., & Jankorazov, A. (2023). ANALYSIS OF THE METHODS OF IMPROVING THE FRYING PROCESS IN THE PRODUCTION OF VEGETABLE OILS. Science and innovation, 2(A1), 266-271. Nurmukhamedov, A. A., Jankorazov, A. M., Khazratkulov, J. Z., & Tashmuratov, A. N. (2023). Methods of improving the frying process in the production of vegetable oils. Nurmuxamedov, A., & Jankorazov, A. (2023). METHODS OF IMPROVING THE FRYING PROCESS IN THE PRODUCTION OF SOY OIL. Евразийский журнал академических исследований, 3(4 Part 4), 41-48. Xamdamov, M., Jankorazov, A., Xazratqulov, J., & Xidirova, S. (2023). STRUCTURE OF PROTEINS AND APPLICATION IN THE FIELD OF BIOTECHNOLOGY. Евразийский журнал академических исследований, 3(4 Part 4), 212-220. Jankorazov, A., Xolmamatova, D., & Murodboyeva, M. (2023). ENZYMES AND THEIR INDUSTRIAL APPLICATION METHODS. International Bulletin of Engineering and Technology, 3(3), 102-107. Solijonov, G., Uzaydullaev, A., Kuzibekov, S., & Jankorazov, А. (2023). THE ROLE OF STANDARDIZATION IN THE INDUSTRY AND THE ANALYTICAL METHODS OF PRODUCT CERTIFICATION. Science and innovation, 2(A3), 144-149. Javsurbek, K., Abror, J., Akhmad, N., & Shakir, I. (2023). REQUIREMENTS FOR THE QUALITY OF RAW MATERIALS PROCESSED IN THE INDUSTRY. Universum: технические науки, (1-4 (106)), 47-49. Khazratkulov, J. Z., & Tashmuratov, A. N. (2023). STUDYING METHODS OF IMPROVING THE PROCESS OF APPLE JUICE PRODUCTION. International Bulletin of Engineering and Technology, 3(4), 38-42. |