prindi

Microbiota of spontaneous sourdough from rye and oat flour

autor
Klava, Dace
Traksmaa, Anna
Batukbhai Ratiya, Jalpa
vastutusandmed
Dace Klava, Anna Traksmaa, Jalpa Batukbhai Ratiya
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. 31
konverentsi nimetus, aeg
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer", FoodBalt 2021
leitav
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
märksõna
juuretis
rukis
kaer
mikrobioom
võtmesõna
sourdough
rye
oat
microbiota
Open Access
Open Access
TTÜ struktuuriüksus
keemia ja biotehnoloogia instituut
keel
inglise
Klava, D., Traksmaa, A., Batukbhai Ratiya, J. Microbiota of spontaneous sourdough from rye and oat flour // 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. 31. https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf