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ASSESSMENT OF A NEW ARTIFICIAL BUCKWHEAT SPECIES FAGOPYRUM HYBRIDUM AS A SOURCE OF PLANT RAW MATERIALS COMPARED TO F. TATARICUM AND F. ESCULENTUM.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 625, doi. 10.5219/1393
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- Publication type:
- Article
ASSESSMENT OF A NEW ARTIFICIAL BUCKWHEAT SPECIES FAGOPYRUM HYBRIDUM AS A SOURCE OF PLANT RAW MATERIALS COMPARED TO F. TATARICUM AND F. ESCULENTUM.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 625, doi. 10.5219/1393
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- Publication type:
- Article
COMPOSITION, QUALITY CHARACTERISTICS AND MICROSTRUCTURE OF THE GRAIN TRITICUM DICOCCUM.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 933, doi. 10.5219/1174
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- Article