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• Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagationBessmeltseva, Marjanna; Viiard, Ene; Simm, Jaak; Paalme, Toomas; Sarand, IngaPLoS ONE2014 / p. 1-12 : ill https://doi.org/10.1371/journal.pone.0095449 https://www.scopus.com/sourceid/10600153309 https://www.scopus.com/record/display.uri?eid=2-s2.0-84899695744&origin=inward&txGid=f351de38d78fd3443f7040914e0ee1ec https://jcr.clarivate.com/jcr-jp/journal-profile?journal=PLOS%20ONE&year=2014 https://www.webofscience.com/wos/woscc/full-record/WOS:000335226500103
• Fermentation patterns of mature laboratory rye sourdoughsViiard, Ene; Bessmeltseva, Marjanna; Sarand, IngaTÜ ja TTÜ doktorikool "Funktsionaalsed materjalid ja tehnoloogiad" : 04.-05. märts 2014, Tartu2014 / [1] p
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