QODIRALIYEVA, H.; AMANOV, B.; ISKANDAROVA, S. M.; RAHIMOVA, M.; NURMATOV , J. INFLUENCE OF PROTEINS FROM WHEAT BRAN IN BAKERY PRODUCTS. Innovative Development in Educational Activities, [S. l.], v. 3, n. 1, p. 204–212, 2024. Disponível em: https://openidea.uz/index.php/idea/article/view/2049. Acesso em: 22 nov. 2024.