APA 6th Edition Horvat, D., Drezner, G., Dvojković, K., Šimić, G., Španić, V. i Magdić, D. (2012). END-USE QUALITY OF WHEAT CULTIVARS IN DIFFERENT ENVIRONMENTS. Sjemenarstvo, 29 (1-2), 5-11. Preuzeto s https://hrcak.srce.hr/99114
MLA 8th Edition Horvat, Daniela, et al. "END-USE QUALITY OF WHEAT CULTIVARS IN DIFFERENT ENVIRONMENTS." Sjemenarstvo, vol. 29, br. 1-2, 2012, str. 5-11. https://hrcak.srce.hr/99114. Citirano 16.09.2021.
Chicago 17th Edition Horvat, Daniela, Georg Drezner, Krešimir Dvojković, Gordana Šimić, Valentina Španić i Damir Magdić. "END-USE QUALITY OF WHEAT CULTIVARS IN DIFFERENT ENVIRONMENTS." Sjemenarstvo 29, br. 1-2 (2012): 5-11. https://hrcak.srce.hr/99114
Harvard Horvat, D., et al. (2012). 'END-USE QUALITY OF WHEAT CULTIVARS IN DIFFERENT ENVIRONMENTS', Sjemenarstvo, 29(1-2), str. 5-11. Preuzeto s: https://hrcak.srce.hr/99114 (Datum pristupa: 16.09.2021.)
Vancouver Horvat D, Drezner G, Dvojković K, Šimić G, Španić V, Magdić D. END-USE QUALITY OF WHEAT CULTIVARS IN DIFFERENT ENVIRONMENTS. Sjemenarstvo [Internet]. 2012 [pristupljeno 16.09.2021.];29(1-2):5-11. Dostupno na: https://hrcak.srce.hr/99114
IEEE D. Horvat, G. Drezner, K. Dvojković, G. Šimić, V. Španić i D. Magdić, "END-USE QUALITY OF WHEAT CULTIVARS IN DIFFERENT ENVIRONMENTS", Sjemenarstvo, vol.29, br. 1-2, str. 5-11, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/99114. [Citirano: 16.09.2021.]
Sažetak The end-use quality of ten winter wheat cultivars was evaluated during
the two years period 2004 and 2005 and through multi location trials. A
better end-use quality of cultivars was noticed in 2004 compared with 2005.
The highest protein, sedimentation value and wet gluten were realized at
location Nova Gradiška, while at location Osijek the highest falling number
and the highest grain hardness were found. The best flour yield was noticed
at location Tovarnik and Nova Gradiška. A lack of protein with the smallest
wet gluten production capacity was shown at location Požega, however at
this location, as well as at location Osijek, the highest gluten index was
noticed. The better mixing tolerance, regarding the degree of softening, was
obtained at location Osijek and Nova Gradiška, while the best dough
stretching and elasticity properties were obtained at location Osijek. Based
on the average values, cultivar Golubica showed the optimal values for the
most indirect quality traits. Concerning the mixing behaviour of dough,
cultivars Golubica, Zrnka and Janica had the highest farinograph quality
number, while cultivars Srpanjka and Alka had the lowest degree of
softening. Cultivars Srpanjka and Demetra showed the best dough stretching
and elasticity properties.