Работы, цитирующие эту работу

Работ: 4

Работа: Chromatography Theory

1. Shortenings based on hydrogenated cotton oils

   Nargiza Sabirova, Mukhayo Sadikova

   СтатьяFood Chemistry and Fat AnalysisE3S Web of Conferences2023Цитирований: 2

   ABIABI:AkademIndex/openalex/2026.other.451692

2. 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

3. Use of Local and Non-conventional Raw Sources in Technology of Preparation of Emulsion

   Azim Oltiev, Sulaymanova GH

   СтатьяFood Industry and Aquatic BiologyJournal of Experimental Food Chemistry2016Цитирований: 0

   ABIABI:AkademIndex/openalex/2016.article.000481

4. 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