AXROROVA, R.; AMANOV, B.; AMONOVA, Z.; MARDONOVA, S.; TÕLQINOVA, S.; HASANOVA , A. BIOLOGICAL VALUE OF PROTEINS FROM WHEAT BRAN IN BAKERY PRODUCTS. Innovative Development in Educational Activities, [S. l.], v. 3, n. 1, p. 222–230, 2024. Disponível em: https://openidea.uz/index.php/idea/article/view/2051. Acesso em: 25 nov. 2024.