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How a slight modification of the bread-making procedure for..:
Živančev Dragan
;
Jocković Bojan
;
Mirosavljević Milan
...
https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2019/1821-44871904180Q.pdf. , 2019
Link:
https://doi.org/10.5937/JPEA1904180Q
RT Journal T1 <Title>How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb)</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:f982f77d3d774ed8a880a4e7f0e3e84d&Exemplar=1&LAN=DE A1 Živančev Dragan A1 Jocković Bojan A1 Mirosavljević Milan A1 Momčilović Vojislava A1 Mladenov Novica A1 Aćin Vladimir A1 Pribić Milana PB National Society of Processing and Energy in Agriculture, Novi Sad YR 2019 K1 bread-making procedure K1 wheat cultivar K1 breeding K1 amylase activity K1 Agriculture K1 S JF https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2019/1821-44871904180Q.pdf LK http://dx.doi.org/https://doi.org/10.5937/JPEA1904180Q DO https://doi.org/10.5937/JPEA1904180Q SF ELIB - SuUB Bremen
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