prindi

Development of fermented oat-based drink

autor
Orgusaar, Kaisa
Kriisa, Marie
Kütt, Mary-Liis
Stulova, Irina
vastutusandmed
Kaisa Orgusaar, Marie Kriisa, Mary-Liis Kütt, Irina Stulova
allikas
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
ilmumiskoht
Tallinn
kirjastus/väljaandja
Center of Food and Fermentation Technologies
ilmumisaasta
2021
leheküljed
p. 83
konverentsi nimetus, aeg
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer", FoodBalt 2021
leitav
https://aps.emu.ee/aloartiklid/2021_foodbalt.pdf
märksõna
taimsed toiduained
kaer
fermentatsioon
võtmesõna
plant-based
oat
fermentation
Open Access
Open Access
klassifikaator
5.2
TTÜ struktuuriüksus
keemia ja biotehnoloogia instituut
keel
inglise
Orgusaar, K., Kriisa, M., Kütt, M-L., Stulova, I. Development of fermented oat-based drink // 14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts. Tallinn : Center of Food and Fermentation Technologies, 2021. p. 83. https://aps.emu.ee/aloartiklid/2021_foodbalt.pdf