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Journal of Food Quality
Volume 2018, Article ID 5187841, 9 pages
https://doi.org/10.1155/2018/5187841
Research Article

Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions

1Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
2Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
3Podravka d.d., Ante Starčevića 32, 48 000 Koprivnica, Croatia

Correspondence should be addressed to Jelena Tomić; sr.ca.snu.snif@cimot.anelej

Received 30 October 2017; Accepted 29 January 2018; Published 28 February 2018

Academic Editor: Giuseppe Zeppa

Copyright © 2018 Jelena Tomić et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Jelena Tomić, Aleksandra Torbica, Miona Belović, Ljiljana Popović, and Nada Knežević, “Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions,” Journal of Food Quality, vol. 2018, Article ID 5187841, 9 pages, 2018. https://doi.org/10.1155/2018/5187841.