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
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. 31
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
juuretis
rukis
kaer
mikrobioom
keyword
sourdough
rye
oat
microbiota
Open Access
Open Access
TalTech department
keemia ja biotehnoloogia instituut
language
inglise