Krstanović, V.; Habschied, K.; Košir, I.J.; Mastanjević, K.
The Influence of Texture Type and Grain Milling Degree on the Attenuation Limit, Protein Content, and Degradation in Wheat Wort. Appl. Sci. 2023, 13, 10626.
https://doi.org/10.3390/app131910626
AMA Style
Krstanović V, Habschied K, Košir IJ, Mastanjević K.
The Influence of Texture Type and Grain Milling Degree on the Attenuation Limit, Protein Content, and Degradation in Wheat Wort. Applied Sciences. 2023; 13(19):10626.
https://doi.org/10.3390/app131910626
Chicago/Turabian Style
Krstanović, Vinko, Kristina Habschied, Iztok Jože Košir, and Krešimir Mastanjević.
2023. "The Influence of Texture Type and Grain Milling Degree on the Attenuation Limit, Protein Content, and Degradation in Wheat Wort" Applied Sciences 13, no. 19: 10626.
https://doi.org/10.3390/app131910626
APA Style
Krstanović, V., Habschied, K., Košir, I. J., & Mastanjević, K.
(2023). The Influence of Texture Type and Grain Milling Degree on the Attenuation Limit, Protein Content, and Degradation in Wheat Wort. Applied Sciences, 13(19), 10626.
https://doi.org/10.3390/app131910626