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Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 73-80 (2022)
The article presents a recipe and a score scale for organoleptic evaluation of the quality of a new type of seasoning based on sprouted buckwheat. The results of studies of the nutritional value, biochemical composition, and antioxidant activity of t
Externí odkaz:
https://doaj.org/article/c2f7b6740e074c15a2ff0a83fab10056
