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How a slight modification of the bread-making procedure for..:

Živančev, Dragan ; Jocković, Bojan ; Mirosavljević, Milan...
info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31066/RS//. , 2019

Link: http://fiver.ifvcns.rs/handle/123456789/1872

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) ; Kako neznatna modifikacija metode probnog pečenja kojom se ocenjujuje pecivost i mešavinska vrednost sorti pšenice utiče na najvažnije osobine hleba (zapreminu hleba i VBS)</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftinstfvcrops:oai:fiver.ifvcns.rs:123456789_1872&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 Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
YR 2019
K1 bread-making procedure
K1 wheat cultivar
K1 breeding
K1 amylase activity
K1 metoda probnog pečenja
K1 sorta pšenice
K1 oplemenjivanje
K1 aktivnost amilaze
JF info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31066/RS//
LK http://fiver.ifvcns.rs/handle/123456789/1872
DO http://fiver.ifvcns.rs/handle/123456789/1872
SF ELIB - SuUB Bremen

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