Evaluation of protein quality of wheat-rye flour blends by use of two small-scale analytical methods

Ivan Švec, Petra Smrčková

Open source

DOI: 10.17221/187/2023-cjfs
Published: 4
Container: Czech Journal of Food Sciences
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.17221/187/2023-cjfs,
  title = {Evaluation of protein quality of wheat-rye flour blends by use of two small-scale analytical methods},
  author = {Ivan Švec and Petra Smrčková},
  year = {2024},
  journal = {Czech Journal of Food Sciences},
  doi = {10.17221/187/2023-cjfs},
  url = {https://doi.org/10.17221/187/2023-cjfs}
}

RIS

TY  - JOUR
TI  - Evaluation of protein quality of wheat-rye flour blends by use of two small-scale analytical methods
AU  - Ivan Švec
AU  - Petra Smrčková
PY  - 2024
JO  - Czech Journal of Food Sciences
DO  - 10.17221/187/2023-cjfs
UR  - https://doi.org/10.17221/187/2023-cjfs
ER  -

APA

Švec, I., & Smrčková, P. (2024). Evaluation of protein quality of wheat-rye flour blends by use of two small-scale analytical methods. Czech Journal of Food Sciences. https://doi.org/10.17221/187/2023-cjfs

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doaj · retrieved 2026-09-25T23:03:12.320Z