Föste, M., Kütt, M-L., Kriisa, M., Viiard, E., Vilu, R., Mittermaier, S.

Valorization of barley spent grain – a source for plant proteins

author

Föste, Maike

Kütt, Mary-Liis

Kriisa, Marie

Viiard, Ene

Vilu, Raivo

Mittermaier, Stephanie

statement of authorship

Maike Föste, Mary-Liis Kütt, Marie Kriisa, Ene Viiard, Raivo Vilu, Stephanie Mittermaier

source

14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts

location of publication

Tallinn

publisher

Center of Food and Fermentation Technologies

year of publication

2021

pages

p. 115

conference name, date

14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer", FoodBalt 2021

url

https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

subject term

oder (teravili)

proteiinid

lahustuvus

keyword

barley spent grain (BSG)

proteins

solubility

concentrate

Open Access

scientific publication

teaduspublikatsioon

classifier

5.2

TTÜ department

loodusteaduskond

language

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