Reidzane, S., Gramatina, I., Galoburda, R., Komasilovs, V., Zacepins, A., Bljahhina, A., Kince, T., Traksmaa, A., Klava, D.

Composition of polysaccharides in hull-less barley sourdough bread and their impact on physical properties of bread

author

Reidzane, Sanita

Gramatina, Ilze

Galoburda, Ruta

Komasilovs, Vitalijs

Zacepins, Aleksejs

Bljahhina, Anastassia

Kince, Tatjana

Traksmaa, Anna

Klava, Dace

statement of authorship

Sanita Reidzane, Ilze Gramatina, Ruta Galoburda, Vitalijs Komasilovs, Aleksejs Zacepins, Anastassia Bljahhina, Tatjana Kince, Anna Traksmaa and Dace Klava

source

Foods

publisher

MDPI

journal volume number month

vol. 12, 1

year of publication

2023

pages

art. 155

url

https://doi.org/10.3390/foods12010155

subject term

oder (teravili)

fermentatsioon

polüsahhariidid

fruktoos

bioaktiivsed ained

keyword

hull-less barley

hull-less barley sourdough

non-starch polysaccharides

β-glucans

fructans

bioactive compounds

ISSN

2304-8158

Open Access

scientific publication

teaduspublikatsioon

classifier

1.1

Scopus

Journal metrics at Scopus

Article at Scopus

WOS

Journal metrics at WOS

Article at WOS

category (general)

Health professions

Social sciences

Agricultural and biological sciences

Immunology and microbiology

category (sub)

Health professions. Health professions (miscellaneous)

Social sciences. Health (social science)

Agricultural and biological sciences. Plant science

Agricultural and biological sciences. Food science

Immunology and microbiology. Microbiology

kvartiil

TTÜ department

keemia ja biotehnoloogia instituut

language

inglise

Reidzane, S., Gramatina, I., Galoburda, R., Komasilovs, V., Zacepins, A., Bljahhina, A., Kince, T., Traksmaa, A., Klava, D. Composition of polysaccharides in hull-less barley sourdough bread and their impact on physical properties of bread // Foods (2023) vol. 12, 1, art. 155. https://doi.org/10.3390/foods12010155