[1]
H. Usmonjonova, “FOOD COLORS OF VEGETABLE RAW MATERIALS, THEIR PHYSICAL AND CHEMICAL PROPERTIES”, Int. j. innov. eng. res. technol., pp. 1–6, Mar. 2021, Accessed: Jul. 07, 2024. [Online]. Available: https://repo.ijiert.org/index.php/ijiert/article/view/2179