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THE CONTENT OF GLUTEN AND PROTEIN IN EMMER WHEAT WHEN USING BIOLOGICALLY ACTIVE SUBSTANCES

V. Karpenko, S. Pavlyshyn, M. Hnatiuk

DOI 10.33249/2663-2144-2019-80-7-8-14

Karpenko, V., Pavlyshyn, S., & Hnatiuk, M. (2019). THE CONTENT OF GLUTEN AND PROTEIN IN EMMER WHEAT WHEN USING BIOLOGICALLY ACTIVE SUBSTANCES. Scientific Horizons, 22(7), 8-14. 10.33249/2663-2144-2019-80-7-8-14

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