DEVELOPMENT OF TECHNOLOGY FOR DOUGH-BASED NATIONAL DISHES WITH INCREASED BIOLOGICAL VALUE. Web of Agriculture: Journal of Agriculture and Biological Sciences, [S. l.], v. 3, n. 9, p. 1–3, 2025. Disponível em: https://webofjournals.com/index.php/8/article/view/5020. Acesso em: 20 oct. 2025.