Работы, цитирующие эту работу

Работ: 1

Работа: Increasing the sustainability of the food industry by expanding the range of shortening fats with new types of fat sources

1. Research of the stability of low-calorie mayonnaises and development of their formulation

   Nargiza Majidova, Dilmurod Bozorov, Kakhramon Rakhmonov +1

   СтатьяFood Industry and Aquatic BiologyE3S Web of Conferences2024Цитирований: 0

   ABIABI:AkademIndex/openalex/2024.article.007354