Qodiraliyeva, H., B. Amanov, S. Iskandarova, M. Rahimova, and J. Nurmatov. “INFLUENCE OF FUNCTIONAL PROPERTIES OF PROTEINS FROM WHEAT BRAN IN BAKERY PRODUCTS”. Innovative Development in Educational Activities, vol. 2, no. 24, Dec. 2023, pp. 33-41, https://openidea.uz/index.php/idea/article/view/1937.