The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends by Durim Alija, Remigiusz Olędzki, Daniela Nikolovska Nedelkoska, Agata Wojciechowicz-Budzisz, Gafur Xhabiri, Ewa Pejcz, Eljesa Alija, Joanna Harasym

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E-LEARNING STRATEGY AT TECHNICAL UNIVERSITY by Michail A. Solov’Yov, Sergey I. Kachin, Svetlana B. Veledinskaya, Margarita Yu. Dorofeeva

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TRAINING UNIVERSITY TEACHERS TO DELIVER NON-LINGUISTIC EDUCATIONAL COURSES IN ENGLISH by Evgeniya O. Frantcuzskaia, Valentina N. Deryusheva

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Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies by Herlina Marta, Shifa Auliya Yusnia, Fetriyuna Fetriyuna, Heni Radiani Arifin, Yana Cahyana, Dewi Sondari

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Fracture Toughness Assessment of Pipeline Steels Under Hydrogen Exposure for Blended Gas Applications by Hesamedin Ghadiani, Zoheir Farhat, Tahrim Alam, Md. Aminul Islam

Subjects: “…natural gas–hydrogen blending…”
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TRAP OF CLASSROOM HOURS" AND A NEW MODEL OF EDUCATION by Evgeny V. Balatsky

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IMPLEMENTATION OF BLENDED LEARNING MODEL BASED ON NSTU DISTANCE LEARNING SYSTEM by Marina V. Legan, Tatyana A. Yatsevich

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