Scientific paper - Original scientific paper
Development of enzymatic activity in wheat grain during germination process
In: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. / Jukić, Marko; Koceva Komlenić, Daliborka (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. pp. 304-311. urn:nbn:hr:109:083065


Cite this document

Habschied, K., Šarkanj, B., Krstanović, V., Tišma, M. & Kramarić, M. (2014). Development of enzymatic activity in wheat grain during germination process. In M. Jukić, (Ed.), D. Koceva Komlenić, (Ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists (pp. 304-311). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:083065

Habschied, Kristina, et al. "Development of enzymatic activity in wheat grain during germination process." Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, edited by Marko Jukić, edited by Daliborka Koceva Komlenić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014, pp. 304-311. https://urn.nsk.hr/urn:nbn:hr:109:083065

Habschied, Kristina, Bojan Šarkanj, Vinko Krstanović, Marina Tišma and Matija Kramarić. "Development of enzymatic activity in wheat grain during germination process." In Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, 304-311. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. Accessed 2022 August 07. https://urn.nsk.hr/urn:nbn:hr:109:083065

Habschied, K., et al. (2014) 'Development of enzymatic activity in wheat grain during germination process', in Jukić, M. (ed.), Koceva Komlenić, D. (ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 304-311. Available at: https://urn.nsk.hr/urn:nbn:hr:109:083065 (Accessed 07 August 2022)

Habschied K, Šarkanj B, Krstanović V, Tišma M, Kramarić M. Development of enzymatic activity in wheat grain during germination process. In: M. Jukić, ed., D. Koceva Komlenić, ed. Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2014. Pp. 304-311. [cited 2022 August 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:083065

K. Habschied, B. Šarkanj, V. Krstanović, M. Tišma and M. Kramarić, "Development of enzymatic activity in wheat grain during germination process", Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, M. Jukić and D. Koceva Komlenić, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:083065 [Accessed: 07 August 2022]

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