[1]
Zubayda XOLMURODOVA et al. 2024. THE PRACTICAL SIGNIFICANCE OF ENRICHING THE COMPOSITION OF BAKERY PRODUCTS BY ADDING AMARANTH FLOUR. «ACTA NUUz». 3, 3.1 (Mar. 2024), 467–470. DOI:https://doi.org/10.69617/nuuz.v3i3.1.1896.