%0 Journal Article
%T CHANGES IN THE AMINO ACID COMPOSITION OF PROTEIN OF GRAIN TEXTURES  AND FLOUR DURING STORAGE BY VARIOUS METHODS
%A Fedorovich, I.V.
%A Yanova, M.A.
%K barley flour, oat flour, oat grain extrudate texturate, barley grain extrudate texturate, amino acid score, shelf life of grain texturates, shelf life of flour, flour storage methods, grain texturates storage methods
%J Bulletin of KSAU
%D 2025
%N 0
%P 10
%I Krasnoyarsk State Agrarian University