THE CONTRIBUTION OF PROTEINS, FATS, CARBOHYDRATES, AND ALCOHOL TO THE TOTAL ENERGY VALUE OF THE DIET: A CROSS-SECTIONAL STUDY Статья Galchenko A., Sidorova E., Barinov A., Titov N., Skalny A. Potravinarstvo Slovak Journal of Food Sciences. Association HACCP Consulting. Том 15. 2021. С. 33-39
MINERAL COMPOSITION OF AMARANTH (AMARANTHUS L.) SEEDS OF VEGETABLE AND GRAIN USAGE BY ARHIVBSP SELECTION Статья 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. Том 12. 2018. С. 330-336