Tretiakova S.

Amino acid composition of low-fat sesame flour and prospects for its use in manufacturing organic products for special purposes

Authors: 
Yevchuk Y., Kononenko L., Voitovska V., Tretiakova S.
DOI: 
https://doi.org/10.33245/2310-9270-2021-163-1-41-48

Comparative evaluation of whole grains flour chemical composition of grain sorghum (Sorghum bicolor) and chia (Salvia hispanica)

Authors: 
Tretiakova S., Voitovska V., Yevchuk Y., Kononenko L.
DOI: 
https://doi.org/10.33245/2310-9270-2020-161-2-168-177