ORGANOLEPTIC ASSESSMENT OF THE QUALITY OF BAKERY PRODUCTS IN PRODUCTION. Multidisciplinary Journal of Science and Technology, [S. l.], v. 6, n. 5, p. 81–88, 2026. Disponível em: http://www.mjstjournal.com/index.php/mjst/article/view/7343. Acesso em: 19 may. 2026.