QODIRALIYEVA, H.; AMANOV, B.; ISKANDAROVA, S.; RAHIMOVA, M.; NURMATOV , J. INFLUENCE OF FUNCTIONAL PROPERTIES OF PROTEINS FROM WHEAT BRAN IN BAKERY PRODUCTS. Innovative Development in Educational Activities, [S. l.], v. 2, n. 24, p. 33–41, 2023. Disponível em: https://openidea.uz/index.php/idea/article/view/1937. Acesso em: 23 nov. 2024.