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Source
Bulgur, dry, fdc.nal.usda.gov/fdc-app.html#/food-details/170688/nutrients (3.11.2022).
Dubiński A., Warsztaty kuchni tureckiej, „Awazymyz” 2017, 28(1), 20–23.
Leśniowska-Nowak J. et al., Identification of Triticum durum genotypes showing increased tolerance to oxidative stress, „Annales UMCS sectio E Agricultura” 2020, 75(1), 43–65.
Tacer Caba Z., Boyacioglu M.H., Boyacioglu D., Bioactive healthy components of bulgur, „International Journal of Food Sciences and Nutrition” 2012, 63(2), 250–256.
Bulgur, dry, fdc.nal.usda.gov/fdc-app.html#/food-details/170688/nutrients (3.11.2022).
Dubiński A., Warsztaty kuchni tureckiej, „Awazymyz” 2017, 28(1), 20–23.
Leśniowska-Nowak J. et al., Identification of Triticum durum genotypes showing increased tolerance to oxidative stress, „Annales UMCS sectio E Agricultura” 2020, 75(1), 43–65.
Tacer Caba Z., Boyacioglu M.H., Boyacioglu D., Bioactive healthy components of bulgur, „International Journal of Food Sciences and Nutrition” 2012, 63(2), 250–256.