Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production
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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
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 StyleTakač, Verica; Tóth, Viola; Rakszegi, Marianna; Mikić, Sanja; Mirosavljević, Milan; Kondić-Špika, Ankica. 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