How to Cite
qizi, B. B. S. . . (2023). USING WILD HAWTERN OIL FOR FOOD PURPOSES . Confrencea, 9(1), 155–159. Retrieved from https://confrencea.org/index.php/confrenceas/article/view/968
Abstract
The article presents the results obtained from the study of
physicochemical and organoleptic characteristics of wild hawthorn powder. The
results of the research will allow us to develop food technology semi-finished
products with powders from fruits, pulp with skin and seeds of hawthorn.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 2023 Baizakova Balnur Saparbek qizi