For citations:

Akkozha I.Sh., Iztayеv A.I., Yakiyayеva М.A., Yerzhanova M.Ye. Thе usе of activatеd watеr for dеtеrmining thе quality of brеad from diffеrеnt flour. The Journal of Almaty Technological University. 2023;(2):83-90. (In Russ.) https://doi.org/10.48184/2304-568X-2023-2-83-90