Determination of technological parameters and characterization of microbiota of the spontaneous sourdough fermentation of hull-less barley
author
statement of authorship
Sanita Reidzane, Zanda Kruma, Jekaterina Kazantseva, Anna Traksmaa, Dace Klava
source
publisher
journal volume number month
vol. 10, 10
year of publication
pages
art. 2253 : ill
subject term
keyword
ISSN
2304-8158
notes
Bibliogr.: 37 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
category (general)
category (sub)
kvartiil
TTÜ department
lk
language
inglise
Reidzane, S., Kruma, Z.,Kazantseva, J., Traksmaa, A., Klava, D. Determination of technological parameters and characterization of microbiota of the spontaneous sourdough fermentation of hull-less barley // Foods (2021) vol. 10, 10, art. 2253 : ill.