MAKHMUDOVA D.H., J. G. . . COMPARATIVE ANALYSIS OF THE NUTRITIONAL VALUE AND SAFETY OF FLOUR FROM THE GLUTEN-FREE RAW MATERIALS UNDER STUDY WITH WHEAT FLOUR. Confrencea, [S. l.], v. 3, n. 03, p. 95–99, 2023. Disponível em: https://confrencea.org/index.php/confrenceas/article/view/442. Acesso em: 25 apr. 2024.