THE FORMATION OF BIOCHEMICAL COMPONENT OF GRAIN FLOUR OF DIFFERENT HYBRIDS OF SORIZ
The article presents the results of a study of the biochemical component (the content of starch, protein, dietary fiber, ash, fat, fatty acids, vitamins and mineral elements) of flour of various soriz hybrids. The main constituent of soriz flour was starch. The content of which in the flour varied...
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| Formato: | article |
| Lenguaje: | EN RU UK |
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Uman National University of Horticulture
2021
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| Acceso en línea: | https://doaj.org/article/b30137038cbf4412b16a1c722fd72cad |
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