Culinary quality and output of flattened cereals from emmer wheat after the radiation with high-frequency field
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Development of modern science: theory, methodology, practice. Abstracts of XIII International Scientific and Practical Conference
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Liubych V., Oliinyk O. Culinary quality and output of flattened cereals from emmer wheat after the radiation with high-frequency field // Development of modern science: theory, methodology, practice. Abstracts of XIII International Scientific and Practical Conference. Madrid, Spain 2021. P. 10–13.