THE USE OF FOOD PROCESSING BY-PRODUCTS TO IMPROVE THE QUALITY CHARACTERISTICS AND NUTRITIONAL VALUE OF BAKED PRODUCTS: THE USE OF FOOD PROCESSING BY-PRODUCTS TO IMPROVE THE QUALITY CHARACTERISTICS AND NUTRITIONAL VALUE OF BAKED PRODUCTS. Iraqi Journal of Market Research and Consumer Protection, [S. l.], v. 15, n. 2, p. 265–274, 2023. DOI: 10.28936/10.28936/(1)jmracpc11.2.2019. Disponível em: https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/392.. Acesso em: 12 may. 2024.