RAHIMOVA AZIZA RASHIDOVNA. TECHNOLOGICAL MEASURES TO IMPROVE THE QUALITY OF BREAD AND BAKERY PRODUCTS. ОБРАЗОВАНИЕ НАУКА И ИННОВАЦИОННЫЕ ИДЕИ В МИРЕ, [S. l.], v. 48, n. 4, p. 34–36, 2024. Disponível em: https://newjournal.org/01/article/view/15423. Acesso em: 30 oct. 2024.