Quality formation of pasta and confectionery products from grain of wheat Spelta wheat Spelta , quality, grinding fl our, macaroni, cake-type, sponge cake. G. Hospodarenko, S. Poltoretskyi, V. Liubych, V. Novikov, V. Zheliezna, N. Vorobyova, I. Ulianych Read more
Whole and quality grits yield of emmer wheat grain depending on endosperm consistency and water-heat treatment emmer wheat, grain, whole grit, hulling bran, hulling, water-heat treatment V. Liubych, I. Leshchenko DOI: 10.31521/2313-092X/2020-5(105)-8 Read more
Assimilation of basic nutrients from soil and mineral fertilizers of grain wheat on the black grain of the podzolized sand of the Right-bank Forest-steppe of Ukraine winter wheat, podzolic heavy clay loam chernozem, content of nitrogen, phosphorus and potassium, economic removal G. Hospodarenko, O. Cherno, V. Liubych, V. Boiyko DOI: 10.31521/2313-092X/2020-3(107)-5 Read more
