Работы, цитирующие эту работу

Работ: 2

Работа: Salad Oil, Mayonnaise, and Salad Dressings

1. 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

2. New reciples for shortening fats and studying their basic technological characteristics

   Nargiza Sabirova, Kahramon Majidov, Bakhtiyor Shodiev +1

   СтатьяTea Polyphenols and EffectsE3S Web of Conferences2024Цитирований: 0

   ABIABI:AkademIndex/openalex/2024.article.002378