Qodiraliyeva, H., B.N, A., Iskandarova, S., Rahimova, M. and Nurmatov , J. (2023) “FUNCTIONAL PROPERTIES OF PROTEINS FROM WHEAT BRAN IN BAKERY PRODUCTS”, Innovative Development in Educational Activities, 2(24), pp. 23–32. Available at: https://openidea.uz/index.php/idea/article/view/1936 (Accessed: 23 November 2024).