prindi

Impact of enviromental factors on the dynamics of microbiota in sourdoughs

autor
Lutter, Liis
Anderson, Helena
Sarand, Inga
Jõudu, Ivi
vastutusandmed
Liis Lutter, Helena Andreson, Inga Sarand, Ivi Jõudu
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. 39
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
fermentatsioon
keskkonnamõjud
võtmesõna
microbiota of sourdoughs
environmental factors
back-slopping
fermentation
Open Access
Open Access
TTÜ struktuuriüksus
keemia ja biotehnoloogia instituut
keel
inglise
Lutter, L., Andreson, A., Sarand, I., Jõudu, I. Impact of enviromental factors on the dynamics of microbiota in sourdoughs // 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. 39. https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf