"SUT VA TUXUM OQSILLARIDA KOAGULYATSIYA VA KOLLOID TIZIMLAR XUSUSIYATLARI"

Zenodo (CERN European Organization for Nuclear Research) 2026 Dataset Open access

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Authors: "SUT VA TUXUM OQSILLARIDA KOAGULYATSIYA VA KOLLOID TIZIMLAR XUSUSIYATLARI", Worldy Knovledge Publishing Centre
DOI: 10.5281/zenodo.19036058
Cited by: 0

Abstract

Mazkur maqolada sut va tuxum oqsillarining kolloid tizimdagi xususiyatlari hamda ularning koagulyatsiya jarayoni o‘rganilgan. Shuningdek, oqsillarning fizik-kimyoviy xususiyatlari, koagulyatsiya jarayoniga ta’sir etuvchi omillar va ushbu jarayonning oziq-ovqat mahsulotlari sifatiga ta’siri tahlil qilingan. Tadqiqot natijalariga ko‘ra, sut va tuxum oqsillarining kolloid tizimdagi barqarorligi oziq-ovqat texnologiyasida muhim ahamiyatga ega ekanligi aniqlangan.

Fields of Study & Subjects

Proteins in Food Systems Food Nutrient Composition and Product Development Advanced Scientific Research Methods

Publication details

Journal / source
Zenodo (CERN European Organization for Nuclear Research)
Publication date
15 March 2026
Language
UZ
Document type
Dataset