Ушбу иш иқтибос қилган ишлар

2 та иш

Иш: Formation of the quality of functional food products

1. Mixtures of Vegetable Fat as a Potential Raw Material for Bakery

   Djurayeva Nafisa, Barakayev Nusratilla, Rakhmonov Kakhramon +3

   МақолаPhytochemicals and Antioxidant ActivitiesInternational Journal of Current Research and Review202015 иқтибос

   ABIABI:AkademIndex/openalex/2020.article.000261

2. Сарлавҳасиз

   Бошқа1 иқтибос

   ABIABI:AkademIndex/openalex/2026.other.700221