1 |
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The use of a sesame flour in a special bread technol |
Issue number 98. Part 1, 2021 |
2 |
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The content of fatty acids in the oil of various crops and its nutritional value |
Issue number 102. Part 1, 2023 |
3 |
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Grits formation ability of milling blends of spelt and soft wheat grain |
Issue number 96. Part 1, 2020 |
4 |
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Comparative analysis of the chemical composition of sesame flour for the production of special bakery products |
Issue number 97. Part 1, 2020 |
5 |
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Biometric indicators of sorghum plants depending on the action of hormones and growth regulators |
Issue number 103. Part 1, 2023 |
6 |
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The content of vitamins and mineral elements in grain products of different soriz varieties |
Issue number 101. Part 1, 2022 |
7 |
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Biochemical component of grain flour of different hybrids of maize and sorghum |
Issue number 97. Part 1, 2020 |
8 |
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Biotechnological parameters of obtaining tolerant material of stevia for Alternaria in vitro |
Issue 105 part 1, 2024 |
9 |
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Formation of seed quality of different chickpea varieties |
Issue number 102. Part 1, 2023 |
10 |
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Nutritional value of whole grains of different varieties of sorghum |
Issue 100. Part 1, 2022 |
11 |
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Fatty acid composition of seeds of different peanut varieties and its nutritional value |
Issue 100. Part 1, 2022 |
12 |
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Chemical composition of Sorghum (Sorghum bicolor) depending on biological features of hybrids |
Issue number 96. Part 1, 2020 |