For citations:
Makhmudov F.A., Asimov S.T., Rebezov M.B., Iztaev A.I., Konarbayeva Z.K. TECHNOLOGY FOR PRODUCTION AND QUALITY OF BREAD BAKED FROM WHOLE GRIND WHEAT FLOUR. Bulletin of Shakarim University. Technical Sciences. 2024;(1(13)):165-173. (In Russ.) https://doi.org/10.53360/2788-7995-2024-1(13)-21