THE CONTRIBUTION OF PROTEINS, FATS, CARBOHYDRATES, AND ALCOHOL TO THE TOTAL ENERGY VALUE OF THE DIET: A CROSS-SECTIONAL STUDY Article Galchenko A., Sidorova E., Barinov A., Titov N., Skalny A. Potravinarstvo Slovak Journal of Food Sciences. Association HACCP Consulting. Vol. 15. 2021. P. 33-39
MINERAL COMPOSITION OF AMARANTH (AMARANTHUS L.) SEEDS OF VEGETABLE AND GRAIN USAGE BY ARHIVBSP SELECTION Article Gins M.S., Gins V., Mоtyleva S., Kulikov I., Medvedev S.M., Kononkov P.F., Pivovarov V.F. Potravinarstvo Slovak Journal of Food Sciences. Association HACCP Consulting. Vol. 12. 2018. P. 330-336