How to Cite
Jumayev, T. G. (2023). Characteristics of the main and additional raw materials for the production of mayonnaise. Confrencea, 5(05), 315–321. Retrieved from https://confrencea.org/index.php/confrenceas/article/view/661
Abstract
When developing mayonnaise recipes, traditional vegetable oils were
used as a fat base: sunflower, soybean and corn.
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Copyright (c) 2023 Tolibjon Ganjiyevich Jumayev