Ads
-
Related paper
- THE CONCEPTUAL ANALYSIS OF THE NAME OF TYPES OF FLAT CAKES (BREAD) IN THE SOUTHERN AND SOUTHEAST DIALECTS OF TAJIK LANGUAGE
- Sensory Attributes and Proximate Analysis of Sinalab: A Traditional Gluten-free Flat Bread of Marinduque from Arrowroot (Maranta arundinacea Linn)
- Comparative analysis of morphological peculiarities and level of usage of subordinate compound adverbs in Tajik literary language appertaining to 18th-19th centuries (on the example of “Tuhfat-ul-khoni” and “Zafar-Name”)
- Comparative analysis of morphological peculiarities and level of comparative degree of adjective usage in the Tajik literary language referring to the 18th – 20th centuries
- Comparative Energy Analysis of Vegetative Flat Roof, Cool Flat Roof and Standard Flat Roof in a Office building at Nagpur, India
- Archaic words in dialects of the Yakut language
- INFLUENCE OF ADDITIVES ON THE QUALITY OF BREAD PRODUCED FROM CERTAIN TYPES OF FLOUR
- LEXICOGRAPHICAL STUDIES ON THE SOUTHWESTERN DIALECTS OF THE UKRAINIAN LANGUAGE
- OPPOSITION AND INTERACTION OF THE AZERBAIJANIAN LITERARY LANGUAGE AND DIALECTS
- DEVELOPMENT OF TERMINOLOGY IN THE AZERBAIJANI LANGUAGE BASED ON DIALECTS