MAHMUDOVA, D. 664.015.3 STUDY OF PROTEIN–LIPID COMPOSITION IN FOOD PRODUCTS: STUDY OF PROTEIN–LIPID COMPOSITION IN FOOD PRODUCTS. Scientific and Technical Journal of Namangan Institute of Engineering and Technology, [S. l.], v. 10, n. 4, p. 83–87, 2025. DOI: 10.61151/stjniet.v10i4.847. Disponível em: https://niet.uz/index.php/nj/article/view/847. Acesso em: 10 jun. 2026.