Klava, D., Traksmaa, A., Batukbhai Ratiya, J.

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

TTÜ department

keemia ja biotehnoloogia instituut

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