[1]
Djurayeva Nafisa Radjabovna and Ganieva Marjona Utkirovna 2025. Improving the Quality of Gluten-Free Bread Products Using Bacterial Yeast: The Role of The Fermentation Process. American Journal of Applied Science and Technology. 5, 04 (Apr. 2025), 6–12. DOI:https://doi.org/10.37547/ajast/Volume05Issue04-02.