DJURAYEVA NAFISA RADJABOVNA; GANIEVA MARJONA UTKIROVNA. Improving the Quality of Gluten-Free Bread Products Using Bacterial Yeast: The Role of The Fermentation Process. American Journal of Applied Science and Technology, [S. l.], v. 5, n. 04, p. 6–12, 2025. DOI: 10.37547/ajast/Volume05Issue04-02. Disponível em: https://www.theusajournals.com/index.php/ajast/article/view/5134. Acesso em: 31 oct. 2025.