Ушбу иш иқтибос қилган ишлар

4 та иш

Иш: 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

   МақолаBiodiesel Production and ApplicationsE3S Web of Conferences20232 иқтибос

   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

   Шарҳ мақола20162 иқтибос

   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

   МақолаFood Industry and Aquatic BiologyE3S Web of Conferences20231 иқтибос

   ABIABI:AkademIndex/openalex/2023.article.003755

4. Сарлавҳасиз

   Бошқа1 иқтибос

   ABIABI:AkademIndex/openalex/2026.other.731842