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Microbiota of spontaneous sourdough from rye and oat flour

author
Klava, Dace
Traksmaa, Anna
Batukbhai Ratiya, Jalpa
statement of authorship
Dace Klava, Anna Traksmaa, Jalpa Batukbhai Ratiya
source
location of publication
Tallinn
publisher
year of publication
pages
p. 31
conference name, date
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer", FoodBalt 2021
url
Open Access
Open Access
TTÜ department
language
inglise
Klava, D., Traksmaa, A., Batukbhai Ratiya, J. Microbiota of spontaneous sourdough from rye and oat flour // 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. 31. https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf