Ushbu ishga iqtibos qilgan ishlar

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Ish: Increasing the sustainability of the food industry by expanding the range of shortening fats with new types of fat sources

1. Research of the stability of low-calorie mayonnaises and development of their formulation

   Nargiza Majidova, Dilmurod Bozorov, Kakhramon Rakhmonov +1

   MaqolaFood Industry and Aquatic BiologyE3S Web of Conferences20240 iqtibos

   ABIABI:AkademIndex/openalex/2024.article.007354