Starter culture growth dynamics and sensory properties of fermented oat drink
author
Kütt, Mary-Liis
Orgusaar, Kaisa
Stulova, Irina
Priidik, Reimo
Pismennõi, Dmitri
Vaikma, Helen
Kallastu, Aili
Zhogoleva, Aleksandra
Morell, Indrek
Kriščiunaite, Tiina
statement of authorship
Mary-Liis Kütt, Kaisa Orgusaar, Irina Stulova, Reimo Priidik, Dmitri Pismennõi, Helen Vaikma, Aili Kallastu, Aleksandra Zhogoleva, Indrek Morell, Tiina Kriščiunaite
source
Heliyon
publisher
Elsevier
journal volume number month
vol. 9, 5
year of publication
2023
pages
art. e15627, 14 p. : ill
url
https://doi.org/10.1016/j.heliyon.2023.e15627
subject term
kaer
taimetoidud
fermentatsioon
keyword
dairy alternatives
fermented oat drink
growth dynamics
sensory profile
starter consortium
vegan starter cultures
ISSN
2405-8440
notes
Bibliogr.: 40 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/21100411756
https://www.scopus.com/record/display.uri?eid=2-s2.0-85153494859&origin=inward&txGid=f753a8470e380ceffaa6a0f245499ef5
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=HELIYON&year=2023
https://www.webofscience.com/wos/woscc/full-record/WOS:001006879900001
category (general)
Multidisciplinary
Multidistsiplinaarne
category (sub)
Multidisciplinary. Multidisciplinary
Multidistsiplinaarne. Multidistsiplinaarne
quartile
Q1
TalTech department
keemia ja biotehnoloogia instituut
ärikorralduse instituut
language
inglise