How to Cite
K.H. Majidov, M. . . (2023). INVESTIGATION OF THE FAT BASE OF EMULSION FAT. Confrencea, 4(04), 83–85. Retrieved from https://confrencea.org/index.php/confrenceas/article/view/511
Abstract
One of the most important directions in the development of emulsion fat
products is the possibility of forming their functional properties through the use of
traditional and non-traditional ingredients
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 2023 M.Rakhimkulov K.H. Majidov