ZUBAYDA XOLMURODOVA; ZUBAYDA XOLMURODOVA; MOHIRA ESHKOBILOVA; MOHIRA ESHKOBILOVA. THE PRACTICAL SIGNIFICANCE OF ENRICHING THE COMPOSITION OF BAKERY PRODUCTS BY ADDING AMARANTH FLOUR. «ACTA NUUz», [S. l.], v. 3, n. 3.1, p. 467–470, 2024. DOI: 10.69617/nuuz.v3i3.1.1896. Disponível em: http://journals.nuu.uz/index.php/actanuuz/article/view/1896. Acesso em: 2 may. 2026.