Alverdiyeva, N. 2023. Formed during the beating of egg sugar mixture study of the effect of inulin and whisking speed on foam quality.. 12th International Specialized Scentific and Practical Conference Trends in LEAN food production and packaging Kyiv , vol.2 , 111-113.

Alverdiyeva, N., (2023). Formed during the beating of egg sugar mixture study of the effect of inulin and whisking speed on foam quality.. 12th International Specialized Scentific and Practical Conference Trends in LEAN food production and packaging Kyiv , vol.2, 111-113.

Alverdiyeva, Nazilə. "Formed during the beating of egg sugar mixture study of the effect of inulin and whisking speed on foam quality.," 12th International Specialized Scentific and Practical Conference Trends in LEAN food production and packaging Kyiv , vol.2, 111-113, 2023

Alverdiyeva, Nazilə. "Formed during the beating of egg sugar mixture study of the effect of inulin and whisking speed on foam quality.." 12th International Specialized Scentific and Practical Conference Trends in LEAN food production and packaging Kyiv , vol.2, pp.111-113, 2023

Alverdiyeva, N. (2023) . "Formed during the beating of egg sugar mixture study of the effect of inulin and whisking speed on foam quality.." 12th International Specialized Scentific and Practical Conference Trends in LEAN food production and packaging Kyiv , vol.2, pp.111-113.

@article{article, author={Nazilə Alverdiyeva}, title={Formed during the beating of egg sugar mixture study of the effect of inulin and whisking speed on foam quality.}, journal={12th International Specialized Scentific and Practical Conference Trends in LEAN food production and packaging Kyiv }, year=2023, pages={111-113} }