TECHNOLOGY OF USING NATURAL ADDITIVES TO IMPROVE THE QUALITY OF BREAD PRODUCTS MADE FROM WHEAT FLOUR. Journal of Multidisciplinary Sciences and Innovations, [S. l.], v. 4, n. 10, p. 2399–2402, 2025. DOI: 10.55640/. Disponível em: https://ijmri.de/index.php/jmsi/article/view/3261. Acesso em: 15 mar. 2026.