IMPROVEMENT OF THE ORGANOLEPTIC PROPERTIES OF OAT FLOUR IN THE PREPARATION OF BREAD PRODUCTS BY ADDING AN APPROPRIATE PROPORTION. ICMSE [Internet]. 2024 Sep. 30 [cited 2024 Oct. 24];1(9):12-5. Available from: https://universalconference.us/universalconference/index.php/icmse/article/view/2464