| 1 |
|
The use of a sesame flour in a special bread technol |
Issue number 98. Part 1, 2021 |
| 2 |
|
The content of fatty acids in the oil of various crops and its nutritional value |
Issue number 102. Part 1, 2023 |
| 3 |
|
Grits formation ability of milling blends of spelt and soft wheat grain |
Issue number 96. Part 1, 2020 |
| 4 |
|
Comparative analysis of the chemical composition of sesame flour for the production of special bakery products |
Issue number 97. Part 1, 2020 |
| 5 |
|
Biometric indicators of sorghum plants depending on the action of hormones and growth regulators |
Issue number 103. Part 1, 2023 |
| 6 |
|
The content of vitamins and mineral elements in grain products of different soriz varieties |
Issue number 101. Part 1, 2022 |
| 7 |
|
Biochemical component of grain flour of different hybrids of maize and sorghum |
Issue number 97. Part 1, 2020 |
| 8 |
|
Formation of seed quality of different chickpea varieties |
Issue number 102. Part 1, 2023 |
| 9 |
|
Nutritional value of whole grains of different varieties of sorghum |
Issue 100. Part 1, 2022 |
| 10 |
|
Fatty acid composition of seeds of different peanut varieties and its nutritional value |
Issue 100. Part 1, 2022 |
| 11 |
|
Chemical composition of Sorghum (Sorghum bicolor) depending on biological features of hybrids |
Issue number 96. Part 1, 2020 |
