B.N.AMANOV; O.R.QURBONOV; A.A.NODIROV; N.SH.ZAKIROVA. FUNCTIONAL PROPERTIES OF WHEAT BRAN IN BAKERY PRODUCTS. Multidisciplinary Journal of Science and Technology, [S. l.], v. 4, n. 4, p. 294–300, 2024. Disponível em: http://mjstjournal.com/index.php/mjst/article/view/1268. Acesso em: 20 may. 2024.