Open AccessTHE FORMATION OF BIOCHEMICAL COMPONENT OF GRAIN FLOUR OF DIFFERENT HYBRIDS OF SORIZ
Author(s) -
Vlad Liubich
Publication year - 2021
Publication title -
vìsnik umansʹkogo nacìonalʹnogo unìversitetu sadìvnictva
Language(s) - English
Resource type - Journals
eISSN - 2310-0478
pISSN - 2310-046X
DOI - 10.31395/2310-0478-2021-1-66-70
Subject(s) - hybrid , component (thermodynamics) , food science , biology , agronomy , physics , thermodynamics