Scientific paper - Original scientific paper
Influence of malting procedure on the quality of hulless barley malt
In: Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists. / Koceva Komlenić, Daliborka; Jukić, Marko (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. pp. 168-175. urn:nbn:hr:109:278153


Cite this document

Krstanović, V., Mastanjević, K., Velić, N., Slačanac, V., Vacek, K., Gagula, G. & Mastanjević, K. (2016). Influence of malting procedure on the quality of hulless barley malt. In D. Koceva Komlenić, (Ed.), M. Jukić, (Ed.), Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists (pp. 168-175). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:278153

Krstanović, Vinko, et al. "Influence of malting procedure on the quality of hulless barley malt." Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, edited by Daliborka Koceva Komlenić, edited by Marko Jukić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016, pp. 168-175. https://urn.nsk.hr/urn:nbn:hr:109:278153

Krstanović, Vinko, Krešimir Mastanjević, Natalija Velić, Vedran Slačanac, Kristina Vacek, Goran Gagula and Kristina Mastanjević. "Influence of malting procedure on the quality of hulless barley malt." In Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, 168-175. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. Accessed 2023 January 23. https://urn.nsk.hr/urn:nbn:hr:109:278153

Krstanović, V., et al. (2016) 'Influence of malting procedure on the quality of hulless barley malt', in Koceva Komlenić, D. (ed.), Jukić, M. (ed.), Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 168-175. Available at: https://urn.nsk.hr/urn:nbn:hr:109:278153 (Accessed 23 January 2023)

Krstanović V, Mastanjević K, Velić N, Slačanac V, Vacek K, Gagula G, and sur.. Influence of malting procedure on the quality of hulless barley malt. In: D. Koceva Komlenić, ed., M. Jukić, ed. Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2016. Pp. 168-175. [cited 2023 January 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:278153

V. Krstanović, et al., "Influence of malting procedure on the quality of hulless barley malt", Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, D. Koceva Komlenić and M. Jukić, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:278153 [Accessed: 23 January 2023]

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