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)

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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)
Authors:	Živančev, Dragan ; Jocković, Bojan ; Mirosavljević, Milan ; Momčilović, Vojislava ; Mladenov, Novica ; Aćin, Vladimir ; Pribić, Milana
Issue Date:	2019
Publication:	Journal on Processing & Energy in Agriculture
ISSN:	1821-4487 Journal on Processing and Energy in Agriculture Search Idenfier
Publisher:	Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
Type:	Article
Collation:	vol. 23 br. 4 str. 180-184
DOI:	10.5937/JPEA1904180Q
URI:	http://fiver.ifvcns.rs/handle/123456789/1872 https://enauka.gov.rs/handle/123456789/486363
URL:	https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2019/1821-44871904180Q.pdf
Project:	Savremeno oplemenjivanje strnih žita za sadašnje i buduće potrebe (RS-31066)
M-category:	51M51

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