Takač, V.; Tóth, V.; Rakszegi, M.; Mikić, S.; Mirosavljević, M.; Kondić-Špika, A.
Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production. Foods 2021, 10, 156.
https://doi.org/10.3390/foods10010156
AMA Style
Takač V, Tóth V, Rakszegi M, Mikić S, Mirosavljević M, Kondić-Špika A.
Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production. Foods. 2021; 10(1):156.
https://doi.org/10.3390/foods10010156
Chicago/Turabian Style
Takač, Verica, Viola Tóth, Marianna Rakszegi, Sanja Mikić, Milan Mirosavljević, and Ankica Kondić-Špika.
2021. "Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production" Foods 10, no. 1: 156.
https://doi.org/10.3390/foods10010156
APA Style
Takač, V., Tóth, V., Rakszegi, M., Mikić, S., Mirosavljević, M., & Kondić-Špika, A.
(2021). Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production. Foods, 10(1), 156.
https://doi.org/10.3390/foods10010156