Determination of technological parameters and characterization of microbiota of the spontaneous sourdough fermentation of hull-less barley

statement of authorship
Sanita Reidzane, Zanda Kruma, Jekaterina Kazantseva, Anna Traksmaa, Dace Klava
source
publisher
journal volume number month
vol. 10, 10
year of publication
pages
art. 2253 : ill
keyword
Hull-les barley
Microbial community dynamics
ISSN
2304-8158
notes
Bibliogr.: 37 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
kvartiil
Q1
TTÜ department
lk
language
inglise
Reidzane, S., Kruma, Z.,Kazantseva, J., Traksmaa, A., Klava, D. Determination of technological parameters and characterization of microbiota of the spontaneous sourdough fermentation of hull-less barley // Foods (2021) vol. 10, 10, art. 2253 : ill. https://doi.org/10.3390/foods10102253