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

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