Year: 2025
Type: article
Abstract: Fats are an important component of a number of food products and affect their consistency, shelf life, taste and nutritional qualities. Stepwise hydrogenation is one of the main methods of modifying edible fats, allowing to influence their chemical struct
Author: Sattarov Karim Karshievich
Institution: Gulistan State University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4415313512
FWCI:
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