The influence of germinated hull-less barley sordough fermentation conditions on the microbiota development
author
Klava, Dace
Poisa, Iveta
Reidzane, Sanita
Kince, Tatjana
Kazantseva, Jekaterina
Traksmaa, Anna
statement of authorship
Dace Klava, Iveta Poisa, Sanita Reidzane, Tatjana Kince, Jekaterina Kazantseva and Anna Traksmaa
source
Rural sustainability research
publisher
Walter de Gruyter
journal volume number month
vol. 46, 341
year of publication
2021
pages
p. 105-115 : ill
url
https://doi.org/10.2478/plua-2021-0022
subject term
oder (teravili)
mikrofloora
piimhappebakterid
keyword
germinated hull less barley
Lactic acid bacteria
spontaneous sourdough
ISSN
2256-0939
notes
Bibliogr.: 29 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
Journal metrics at Scopus
Article at Scopus
category (general)
Social sciences
en
Sotsiaalteadused
et
Agricultural and biological sciences
en
Põllumajandus- ja bioloogiateadused
et
category (sub)
Social Sciences. Geography, Planning and Development
en
Sotsiaalteadused. Geograafia, planeerimine ja arendus
et
Agricultural and biological sciences. General agricultural and biological sciences
en
Põllumajandus- ja bioloogiateadused. Üldised põllumajandus- ja bioloogiateadused
et
kvartiil
Q3
TTÜ department
keemia ja biotehnoloogia instituut
language
inglise