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The possibility of the utilization of the technological potentials of domestic [Yugoslav] wheat varieties

2001

Saric, M. | Pestoric, M. | Gnip, M. (University of Novi Sad (Yugoslavia). Faculty of Technology)

AGROVOC Keywords
baking characteristics chemicophysical properties contenido proteico protein content trigo wheats yougoslavie yugoslavia
Bibliographic information
Publisher
University of Novi Sad, Faculty of Technology
Pagination
p. 87-92
Other Subjects
Ble; Propiedades fisicoquimicas; Teneur en proteines; Propriete physicochimique; Aptitude boulangere; Caracteristicas de la coccion
Language
English
Note
4 tables; 17 ref.
Type
Conference
Source
Proceedings: 14th international congress "Cereal Bread 2000", Psodorov, Dj.Mastilovic, J. (Eds.).- Novi Sad (Yugoslavia): University of Novi Sad, Faculty of Technology, 2001. 277 p.
Conference
14th international congress "Cereal Bread 2000", Novi Sad (Yugoslavia), 7-9 Jun 2000
2002-08-15
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