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“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”, IJMRCP, vol. 15, no. 2, pp. 265–274, Dec. 2023, doi: 10.28936/10.28936/(1)jmracpc11.2.2019.