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Kanoatov, X., Qurayazov, Z. and Ravshanov, S. 2025. ANALYSIS OF THE INFLUENCE OF THE WHITENING PROCESS DURING PREPARATION FOR FLOURING ON THE QUALITY OF BAKERY FLOUR MADE FROM A MIXTURE OF WHEAT AND RYE GRAINS. Scientific and Technical Journal of Namangan Institute of Engineering and Technology. 10, 3 (Sep. 2025), 96–104. DOI:https://doi.org/10.61151/stjniet.v10i3.861.