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
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 2025 January 13. 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 13 January 2025)
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 2025 January 13] 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: 13 January 2025]