Shahzoda Shosalimova

1 ta ish

Toshkent Kimyo-Texnologiya Instituti

1. Incorporation of barley and corn flour as a functional ingredients in bakery products: Review

   Mohamed Rifky, Kasun Dissanayake, Dilrabo Maksumova +5

   MaqolaOAOchiq kirishFood Industry and Aquatic BiologyE3S Web of Conferences202420 iqtibos

   ABIABI:AkademIndex/2024.article.000298