TY  JOUR
TI  CHANGES IN THE AMINO ACID COMPOSITION OF PROTEIN OF GRAIN TEXTURES  AND FLOUR DURING STORAGE BY VARIOUS METHODS
KW  barley flour
KW  oat flour
KW  oat grain extrudate texturate
KW  barley grain extrudate texturate
KW  amino acid score
KW  shelf life of grain texturates
KW  shelf life of flour
KW  flour storage methods
KW  grain texturates storage methods
JO  Bulletin of KSAU
AU  Fedorovich, I.V.
AU  Yanova, M.A.
PY  2025
IS  0
PB  Krasnoyarsk State Agrarian University