Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

Results

Naziv:	Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production
Autori:	Takač, Verica ; Toth, Viola; Rakszegi, Marianna; Mikić, Sanja ; Mirosavljević, Milan ; Kondić-Špika, Ankica
Godina:	2021
Publikacija:	Foods
ISSN:	2304-8158 Foods Pretraži identifikator
Izdavač:	Basel : MDPI
Tip rezultata:	Naučni članak
Kolacija:	vol. 10 br. 1 str. 156-156
DOI:	10.3390/foods10010156
WoS-ID:	000610219800001
Scopus-ID:	2-s2.0-85103021845
PMID:	33450999
URI:	http://fiver.ifvcns.rs/handle/123456789/2090 https://enauka.gov.rs/handle/123456789/547173 https://fiver.ifvcns.rs/handle/123456789/2090
Projekat:	COST Action CA18101: "SOURDOugh biotechnology network towards novel, healthier and sustainable food and bioprocesses (SOURDOMICS)" COST action - European Cooperation in Science and Technology COST action - European Cooperation in Science and Technology Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200032 (Naučni institut za ratarstvo i povrtarstvo, Novi Sad) (RS-200032) National Research, Development and Innovation Office, Hungary [135211]
M-kategorija:	21M21 - Vodeći međunarodni časopis kategorije M21

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