QODIRALIYEVA, H.; B.N, A.; ISKANDAROVA, S.; RAHIMOVA, M.; NURMATOV , J. FUNCTIONAL PROPERTIES OF PROTEINS FROM WHEAT BRAN IN BAKERY PRODUCTS. Innovative Development in Educational Activities, [S. l.], v. 2, n. 24, p. 23–32, 2023. Disponível em: https://openidea.uz/index.php/idea/article/view/1936. Acesso em: 23 nov. 2024.