Работы, на которые ссылается эта работа

Работ: 4

Работа: Research of the stability of low-calorie mayonnaises and development of their formulation

1. Research of chemical transformations in the technology of hydrogenation of vegetable oils

   Nargiza Majidova

   СтатьяBiodiesel Production and ApplicationsE3S Web of Conferences2023Цитирований: 2

   ABIABI:AkademIndex/openalex/2023.article.001750

2. Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

   Sara Ghorbani Gorji, Heather E. Smyth, Mary Sharma +1

   Обзорная статья2016Цитирований: 2

   ABIABI:AkademIndex/openalex/2026.other.700298

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

   Nargiza Sabirova, Mukhayo Sadikova

   СтатьяFood Industry and Aquatic BiologyE3S Web of Conferences2023Цитирований: 1

   ABIABI:AkademIndex/openalex/2023.article.003755

4. Без названия

   ДругоеЦитирований: 1

   ABIABI:AkademIndex/openalex/2026.other.731842