Horvat, D., Drezner, G., Sudar, R., Magdić, D. & Španić, V. (2012). Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins. Croatian journal of food science and technology, 4. (1), 19-25. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:948732
Horvat, Daniela, et al. "Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins." Croatian journal of food science and technology, vol. 4, no. 1, 2012, pp. 19-25. https://urn.nsk.hr/urn:nbn:hr:109:948732
Horvat, Daniela, Georg Drezner, Rezica Sudar, Damir Magdić and Valentina Španić. "Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins." Croatian journal of food science and technology 4, no. 1 (2012): 19-25. https://urn.nsk.hr/urn:nbn:hr:109:948732
Horvat, D., et al. (2012) 'Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins', Croatian journal of food science and technology, 4(1), pp. 19-25. Available at: https://urn.nsk.hr/urn:nbn:hr:109:948732 (Accessed 01 April 2025)
Horvat D, Drezner G, Sudar R, Magdić D, Španić V. Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins. Croatian journal of food science and technology [Internet]. 2012 July 19 [cited 2025 April 01];4(1):19-25. Available at: https://urn.nsk.hr/urn:nbn:hr:109:948732
D. Horvat, G. Drezner, R. Sudar, D. Magdić and V. Španić, "Baking Quality Parameters of Wheat in Relation to Endosperm Storage Proteins", Croatian journal of food science and technology, vol. 4, no. 1, pp. 19-25, July 2012. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:948732. [Accessed: 01 April 2025]