TECHNOLOGICAL PROPERTIES OF PROTEINS FROM WHEAT BRAN IN BAKERY PRODUCTS. Multidisciplinary Journal of Science and Technology, [S. l.], v. 4, n. 6, p. 104–110, 2024. Disponível em: https://mjstjournal.com/index.php/mjst/article/view/1558. Acesso em: 22 nov. 2024.