Muslimov N 1

1. DETERMINATION OF 3-MCPD AND GLYCIDYL ESTERS IN VEGETABLE OILS
2. STUDY OF THE FATTY ACID COMPOSITION OF LINSEED OIL FOR THE PRODUCTION OF FAT COMPOSITIONS
3. DEVELOPMENT OF GLUTEN-FREE PASTA PRODUCTS BASED ON MULTIVARIATE ANALYSIS
4. INVESTIGATION OF THE INFLUENCE OF NON-TRADITIONAL RAW MATERIALS ON THE RHEOLOGICAL PROPERTIES OF DOUGH IN THE PRODUCTION OF GLUTEN-FREE PASTA
5. STUDY OF THE INFLUENCE OF STARCH ON THE QUALITY INDICATORS OF GLUTEN-FREE PASTA
6. DEVELOPMENT OF A MATHEMATICAL MODEL FOR THE PROCESS OF MODERNIZATION OF A MELON CLEANING MACHINE
7. Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models
8. CHANGES IN LIPASE ACTIVITY DURING GERMINATION OF OIL SEEDS
9. CHANGES IN THE CARBOHYDRATE-AMYLASE COMPLEX GERMINATION OF CEREAL CROPS
10. CHANGES IN THE PROTEIN-PROTEASE COMPLEX OF GERMINATED GRAINS OF LEGUMINOUS CROPS
11. Economic aspects of hydrodynamic extraction in the production of extracts from sprouted grain of cereals
12. The economic essence of electro-pulse extraction technology in the production of extracts from sprouted grains of cereal crops
13. Mixing of flour mixture components in the production of pasta from nontraditional raw materials
14. The extrusion process of poly-cereal mixtures: study and calculation of the main parameters
15. INVESTIGATION OF QUALITATIVE INDICATORS OF A FUNCTIONAL CREAMY VEGETABLE SPREAD DURING STORAGE
16. The market dynamics of specialized food products: a cost-effectiveness analysis of gluten-free pasta with corn and rice flour formulations
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