VOQQOSOV ZUHRIDDIN,ABDURAXMONOV XUSANBOY. ENRICHING THE NUTRITIONAL CONTENT OF BAKERY PRODUCTS BY PROCESSING PEANUT MEAL USING BIOTECHNOLOGICAL METHODS. Ethiopian International Journal of Multidisciplinary Research, [S. l.], v. 13, n. 03, p. 1255–1258, 2026. Disponível em: https://eijmr.org/index.php/eijmr/article/view/5798. Acesso em: 29 mar. 2026.