prindi

Valorization of barley spent grain – a source for plant proteins

autor
Föste, Maike
Kütt, Mary-Liis
Kriisa, Marie
Viiard, Ene
Vilu, Raivo
Mittermaier, Stephanie
vastutusandmed
Maike Föste, Mary-Liis Kütt, Marie Kriisa, Ene Viiard, Raivo Vilu, Stephanie Mittermaier
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. 115
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
oder (teravili)
proteiinid
lahustuvus
võtmesõna
barley spent grain (BSG)
proteins
solubility
concentrate
Open Access
Open Access
teaduspublikatsioon
teaduspublikatsioon
klassifikaator
5.2
TTÜ struktuuriüksus
loodusteaduskond
keel
inglise
Föste, M., Kütt, M-L., Kriisa, M., Viiard, E., Vilu, R., Mittermaier, S. Valorization of barley spent grain – a source for plant proteins // 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. 115. https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf