Tukhtаmishоvа G. K.; TUXTAMISHEV, S. S.; XUDAYBERDIYEV, R. X. Research of the Influence of Different Methods of Bakery Properties of Flour According to the Results of Test Laboratory Baking. American Journal of Engineering , Mechanics and Architecture (2993-2637), [S. l.], v. 2, n. 4, p. 122–125, 2024. Disponível em: http://grnjournal.us/index.php/AJEMA/article/view/4370. Acesso em: 22 dec. 2024.