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: 5 oct. 2025.