USSEMBAYEVA, Z.; DAUTKANOV, N.; YERBULEKOVA, M.; DAUTKANOVA, D. Revealing the influence of sorghum flour on the rheological and baking properties of dough, the quality and nutritional value of bread. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 4, n. 11 (130), p. 43–55, 2024. DOI: 10.15587/1729-4061.2024.310516. Disponível em: https://journals.uran.ua/eejet/article/view/310516. Acesso em: 20 oct. 2024.