1.
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. EEJET [Internet]. 2024Aug.30 [cited 2024Oct.20];4(11 (130):43-55. Available from: https://journals.uran.ua/eejet/article/view/310516