The influence of germinated hull-less barley sordough fermentation conditions on the microbiota development
author
Klava, Dace
Poisa, Iveta
Reidzane, Sanita
Kince, Tatjana
Kazantseva, Jekaterina
Traksmaa, Anna
statement of authorship
Dace Klava, Iveta Poisa, Sanita Reidzane, Tatjana Kince, Jekaterina Kazantseva and Anna Traksmaa
source
Rural sustainability research
publisher
De Gruyter
journal volume number month
vol. 46, 341
year of publication
2021
pages
p. 105-115 : ill
url
https://doi.org/10.2478/plua-2021-0022
subject term
oder (teravili)
mikrofloora
piimhappebakterid
keyword
germinated hull less barley
Lactic acid bacteria
spontaneous sourdough
ISSN
2256-0939
notes
Bibliogr.: 29 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/21101032776
https://www.scopus.com/record/display.uri?eid=2-s2.0-85122880459&origin=inward&txGid=20d853b9a55e11f7c365db0181ebcbf4
category (general)
Social sciences
Sotsiaalteadused
Agricultural and biological sciences
Põllumajandus- ja bioloogiateadused
category (sub)
Social Sciences. Geography, Planning and Development
Sotsiaalteadused. Geograafia, planeerimine ja arendus
Agricultural and biological sciences. General agricultural and biological sciences
Põllumajandus- ja bioloogiateadused. Üldised põllumajandus- ja bioloogiateadused
quartile
Q3
TalTech department
keemia ja biotehnoloogia instituut
language
inglise