Djurayeva Nafisa Radjabovna, and Ganieva Marjona Utkirovna. “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, no. 04 (April 10, 2025): 6–12. Accessed May 9, 2025. https://theusajournals.com/index.php/ajast/article/view/5134.