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Cited article:

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

Nargiza Sabirova, Mukhayo Sadikova

E3S Web of Conf., 390 (2023) 02013

Published online: 2023-06-01

DOI: https://doi.org/10.1051/e3sconf/202339002013

This article has been cited by the following article(s):

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

Nargiza Majidova, Dilmurod Bozorov, Kakhramon Rakhmonov, Parvina Akramova and I. Kovalev
E3S Web of Conferences 548 02012 (2024)
https://doi.org/10.1051/e3sconf/202454802012