Baking properties of spelt wheat // Innovative technologies in science and education
| dc.contributor.author | Liubych V. | |
| dc.date.accessioned | 2021-10-31T10:39:11Z | |
| dc.date.available | 2021-10-31T10:39:11Z | |
| dc.date.issued | 2021 | |
| dc.identifier.citation | Liubych V. Baking properties of spelt wheat // Innovative technologies in science and education. Abstracts of IX International Scientific and Practical Conference. Jerusalem, Israel 2021. P. 12–14. | uk_UA |
| dc.identifier.uri | http://lib.udau.edu.ua/handle/123456789/8727 | |
| dc.language.iso | en | uk_UA |
| dc.publisher | Abstracts of IX International Scientific and Practical Conference | uk_UA |
| dc.subject | тези конференції | uk_UA |
| dc.title | Baking properties of spelt wheat // Innovative technologies in science and education | uk_UA |
| dc.title.alternative | т | uk_UA |
| dc.type | Інше | uk_UA |