Ushbu ish iqtibos qilgan ishlar

4 ta ish

Ish: 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

   MaqolaBiodiesel Production and ApplicationsE3S Web of Conferences20232 iqtibos

   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

   Sharh maqola20162 iqtibos

   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

   MaqolaFood Industry and Aquatic BiologyE3S Web of Conferences20231 iqtibos

   ABIABI:AkademIndex/openalex/2023.article.003755

4. Sarlavhasiz

   Boshqa1 iqtibos

   ABIABI:AkademIndex/openalex/2026.other.731842