DEVELOPMENT OF METHODS FOR OBTAINING BAA, WHICH IMPROVES THE QUALITY OF BAKERY PRODUCTS, BASED ON THE GRAINS COLLECTED.
American Journal of Pedagogical and Educational Research,
[S. l.], v. 28, p. 5–9, 2024. Disponível em:
https://americanjournal.org/index.php/ajper/article/view/2322. Acesso em: 2 oct. 2026.