E3S Web of Conferences

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

Nargiza Sabirova and Mukhayo Sadikova

E3S Web of Conf., 390 (2023) 02013

Published online: 01 June 2023

DOI: 10.1051/e3sconf/202339002013

Nargiza Sabirova

Mukhayo Sadikova

Articles written by ALL the selected authors (AND)

Articles written by ANY OF the selected authors (OR)