Əkbərova, F. 2020. THE STUDY OF THE INFLUENCE OF LENTIL FLOUR OF THE JASMIN VARIETY ON OF THE CRUMB OF BREAD PREPARED FROM FLOUR OF THE WHEAT VARIETY AZAMATLI-95. Modern science: problems and innovations , 101-107.

Əkbərova, F., (2020). THE STUDY OF THE INFLUENCE OF LENTIL FLOUR OF THE JASMIN VARIETY ON OF THE CRUMB OF BREAD PREPARED FROM FLOUR OF THE WHEAT VARIETY AZAMATLI-95. Modern science: problems and innovations , 101-107.

Əkbərova, Fəridə. "THE STUDY OF THE INFLUENCE OF LENTIL FLOUR OF THE JASMIN VARIETY ON OF THE CRUMB OF BREAD PREPARED FROM FLOUR OF THE WHEAT VARIETY AZAMATLI-95," Modern science: problems and innovations , 101-107, 2020

Əkbərova, Fəridə. "THE STUDY OF THE INFLUENCE OF LENTIL FLOUR OF THE JASMIN VARIETY ON OF THE CRUMB OF BREAD PREPARED FROM FLOUR OF THE WHEAT VARIETY AZAMATLI-95." Modern science: problems and innovations , pp.101-107, 2020

Əkbərova, F. (2020) . "THE STUDY OF THE INFLUENCE OF LENTIL FLOUR OF THE JASMIN VARIETY ON OF THE CRUMB OF BREAD PREPARED FROM FLOUR OF THE WHEAT VARIETY AZAMATLI-95." Modern science: problems and innovations , pp.101-107.

@article{article, author={Fəridə Əkbərova}, title={THE STUDY OF THE INFLUENCE OF LENTIL FLOUR OF THE JASMIN VARIETY ON OF THE CRUMB OF BREAD PREPARED FROM FLOUR OF THE WHEAT VARIETY AZAMATLI-95}, journal={Modern science: problems and innovations}, year=2020, pages={101-107} }