Ushbu ish iqtibos qilgan ishlar

2 ta ish

Ish: 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

   MaqolaOAOchiq kirishPhytochemicals and Antioxidant ActivitiesInternational Journal of Current Research and Review202016 iqtibos

   ABIABI:AkademIndex/2020.article.000261

2. Sarlavhasiz

   Boshqa1 iqtibos

   ABIABI:AkademIndex/2026.other.700221