Əkbərova, F. 2020. THE STUDY OF THE INFLUENCE OF LENTIL FLOUR OF THE ARZU VARIETY ON OF THE CRUMB OF BREAD PREPARED FROM FLOUR OF THE WHEAT VARIETY AZAMATLI-95.. Scientific achievements of modern society , 32-38.

Əkbərova, F., (2020). THE STUDY OF THE INFLUENCE OF LENTIL FLOUR OF THE ARZU VARIETY ON OF THE CRUMB OF BREAD PREPARED FROM FLOUR OF THE WHEAT VARIETY AZAMATLI-95.. Scientific achievements of modern society , 32-38.

Əkbərova, Fəridə. "THE STUDY OF THE INFLUENCE OF LENTIL FLOUR OF THE ARZU VARIETY ON OF THE CRUMB OF BREAD PREPARED FROM FLOUR OF THE WHEAT VARIETY AZAMATLI-95.," Scientific achievements of modern society , 32-38, 2020

Əkbərova, Fəridə. "THE STUDY OF THE INFLUENCE OF LENTIL FLOUR OF THE ARZU VARIETY ON OF THE CRUMB OF BREAD PREPARED FROM FLOUR OF THE WHEAT VARIETY AZAMATLI-95.." Scientific achievements of modern society , pp.32-38, 2020

Əkbərova, F. (2020) . "THE STUDY OF THE INFLUENCE OF LENTIL FLOUR OF THE ARZU VARIETY ON OF THE CRUMB OF BREAD PREPARED FROM FLOUR OF THE WHEAT VARIETY AZAMATLI-95.." Scientific achievements of modern society , pp.32-38.

@article{article, author={Fəridə Əkbərova}, title={THE STUDY OF THE INFLUENCE OF LENTIL FLOUR OF THE ARZU VARIETY ON OF THE CRUMB OF BREAD PREPARED FROM FLOUR OF THE WHEAT VARIETY AZAMATLI-95.}, journal={Scientific achievements of modern society}, year=2020, pages={32-38} }