Ушбу иш иқтибос қилган ишлар

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Иш: Multiple structures in functional foods importance of 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