STUDY OF THE FUNCTIONAL PROPERTIES OF PROTEINS FROM WHEAT BRAN IN BAKERY PRODUCTS. Multidisciplinary Journal of Science and Technology, [S. l.], v. 3, n. 4, p. 102–108, 2023. Disponível em: https://mjstjournal.com/index.php/mjst/article/view/311. Acesso em: 22 nov. 2024.