MAKHMUDOV RAFIK AMANOVICH; MAKHMUDOV SULTON OBITOVICH; TASHPULATOV HUMOYUN RAKHMATILLOYEVICH; SHUKRULLAEV ZHAVOKHIR OYBEKOVICH. The Use Of Biological Active Additives (BAA) In The Production Of Flour Confectionery Products. The American Journal of Engineering and Technology, [S. l.], v. 3, n. 05, p. 134–138, 2021. DOI: 10.37547/tajet/Volume03Issue05-18. Disponível em: https://theamericanjournals.com/index.php/tajet/article/view/466. Acesso em: 2 aug. 2025.