[1]
V. Shemet, I. Moroz, and O. Hulai, “Compositional analysis and potential of buckwheat and oats as functional food ingredients”, in Innovative approaches in food processing and sustainability, O. Priss, Ed. Tallinn, Estonia: Scientific Route OÜ®, 2025, pp. 92–112. doi: 10.21303/978-9908-9706-2-2.ch5.