Hull-less barley sourdough bread: composition of polysaccharides and technological characteristics
author
Reidzane, Sanita
Gramatina, Ilze
Galoburda, Ruta
Komasilovs, Vitalijs
Zacepins, Aleksejs
Bljahhina, Anastassia
Kince, Tatjana
Traksmaa, Anna
Klava, Dace
statement of authorship
Sanita Reidzane, Ilze Gramatina, Ruta Galoburda, Vitalijs Komasilovs, Aleksejs Zacepins, Anastassia Bljahhina, Tatjana Kince, Anna Traksmaa, Dace Klava
source
16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts
location of publication
Jelgava
publisher
Latvia University of Life Sciences and Technologies
year of publication
2023
pages
p. 83
conference name, date
FOODBALT 2023 : 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food", May 11-12, 2023
conference location
Jelgava, Latvia
url
https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
subject term
oder (teravili)
jahu
polüsahhariidid
leib
keyword
hull-less barley
hull-less barley sourdough
non-starch polysaccharides
β-glucans
fructans
ISSN
2501-0190
ISBN
978-9984-48-411-2
classifier
5.2
TalTech department
keemia ja biotehnoloogia instituut
language
inglise