Dildora Makhmudova - Academia.edu (original) (raw)
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Papers by Dildora Makhmudova
The scientific work is devoted to studying hydroecological problems and methods for assessing the... more The scientific work is devoted to studying hydroecological problems and methods for assessing the transformation of river water on the example of the Chirchik River, which flows through large industrial centers of the Republic of Uzbekistan and the territory of its capital, Tashkent. Investigations of quantitative and qualitative transformation of river water runoff were carried out using the interpolation method. The main task is to describe the method of interpolation of hydrometeorological data of the territories; For such system, the center in this work adopted a material point that characterizes the movement of the whole system; for this research, such as the hydrometeorological parameters of the territory. The data of the hydrometeorological service of the Republic of Uzbekistan were used when interpolating climatic parameters, which are the main determining factors in the formation and transformation of the river flow of Chirchik. In the proposed interpolation method, a combi...
Universum:Technical sciences, 2021
Зародыши злаков могут быть использованы не только для обогащения витаминами и минералами в безглю... more Зародыши злаков могут быть использованы не только для обогащения витаминами и минералами в безглютеновых хлебобулочных изделий, но также и чрезвычайно ценный источник дополнительных факторовпитания в диете людей, страдающих от целиакией. Пищевая ценность зародышей пшеницы исключительно велика. Была использована сорговая мука, зародыш пшеницы и сделана оценка качества безглютеновых хлебных изделий. ABSTRACT The germ of cereals can be used not only to enrich the vitamins and minerals in gluten-free baked goods, but also as an extremely valuable source of additional nutritional factors in the diet of people suffering from celiac disease. The nutritional value of wheat germ is extremely high. Sorghum flour, wheat germ was used and the quality of gluten-free bread products was evaluated.
The scientific work is devoted to studying hydroecological problems and methods for assessing the... more The scientific work is devoted to studying hydroecological problems and methods for assessing the transformation of river water on the example of the Chirchik River, which flows through large industrial centers of the Republic of Uzbekistan and the territory of its capital, Tashkent. Investigations of quantitative and qualitative transformation of river water runoff were carried out using the interpolation method. The main task is to describe the method of interpolation of hydrometeorological data of the territories; For such system, the center in this work adopted a material point that characterizes the movement of the whole system; for this research, such as the hydrometeorological parameters of the territory. The data of the hydrometeorological service of the Republic of Uzbekistan were used when interpolating climatic parameters, which are the main determining factors in the formation and transformation of the river flow of Chirchik. In the proposed interpolation method, a combi...
Universum:Technical sciences, 2021
Зародыши злаков могут быть использованы не только для обогащения витаминами и минералами в безглю... more Зародыши злаков могут быть использованы не только для обогащения витаминами и минералами в безглютеновых хлебобулочных изделий, но также и чрезвычайно ценный источник дополнительных факторовпитания в диете людей, страдающих от целиакией. Пищевая ценность зародышей пшеницы исключительно велика. Была использована сорговая мука, зародыш пшеницы и сделана оценка качества безглютеновых хлебных изделий. ABSTRACT The germ of cereals can be used not only to enrich the vitamins and minerals in gluten-free baked goods, but also as an extremely valuable source of additional nutritional factors in the diet of people suffering from celiac disease. The nutritional value of wheat germ is extremely high. Sorghum flour, wheat germ was used and the quality of gluten-free bread products was evaluated.