Работы, цитирующие эту работу

Работ: 1

1. Improving the Quality of Gluten-Free Bread Products Using Bacterial Yeast: The Role of The Fermentation Process

   Djurayeva Nafisa Radjabovna, Ganieva Marjona Utkirovna

   СтатьяFood Quality and Safety StudiesAmerican Journal Of Applied Science And Technology2025Цитирований: 0

   ABIABI:AkademIndex/openalex/2025.article.004580