KANOATOV, X.; QURAYAZOV, Z.; RAVSHANOV, S. 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, [S. l.], v. 10, n. 3, p. 96–104, 2025. DOI: 10.61151/stjniet.v10i3.861. Disponível em: https://niet.uz/index.php/nj/article/view/861. Acesso em: 10 jun. 2026.