Diversity and stability of lactic acid bacteria during rye sourdough propagation = Piimhappebakterite mitmekesisus ja stabiilsus rukkileivajuuretise uuendamisel
Viiard, Ene
2014
https://www.ester.ee/record=b4440228*est
Selection of functional starter bacteria for type I sourdough process = Funktsionaalsete starterbakterite selektsioon tüüp I rukkileivajuuretise tootmiseks
Surženko, Marianna
2017
https://digi.lib.ttu.ee/i/?7674
https://www.ester.ee/record=b4677260*est