Zubayda XOLMURODOVA, Zubayda XOLMURODOVA, Mohira ESHKOBILOVA, and Mohira ESHKOBILOVA. “THE PRACTICAL SIGNIFICANCE OF ENRICHING THE COMPOSITION OF BAKERY PRODUCTS BY ADDING AMARANTH FLOUR”. News of the NUUz 3, no. 3.1 (March 30, 2024): 467-470. Accessed October 18, 2024. https://journalsnuu.uz/index.php/1/article/view/1896.