Omaraliyeva A 1

1. JUSTIFICATION OF THE SELECTION OF CEREAL CROPS FOR THE PRODUCTION OF NEW CEREAL BEVERAGES
2. OPTIMIZATION OF TECHNOLOGICAL PARAMETERS IN THE PRODUCTION OF CEREAL BEVERAGES FORTIFIED WITH OMEGA-3 POLYUNSATURATED FATTY ACIDS
3. Comprehensive study on the physicochemical and biological properties of cucurbit crop powders for use in flour confectionery products
4. Determining The Optimal Parameters Of Ultra-Highfrequency Treatment Of Chickpeas For The Production Of Gluten-Free Flour
5. DEVELOPMENT OF THE RECIPE COMPOSITION OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS BASED ON CHICKPEA FLOUR
6. Physicochemical, microbiological, and microstructural changes in germinated wheat grain
7. The influence of soft wheat grain germination on its technological properties
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