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Determination of technological parameters and characterization of microbiota of the spontaneous sourdough fermentation of hull-less barley

author
statement of authorship
Sanita Reidzane, Zanda Kruma, Jekaterina Kazantseva, Anna Traksmaa, Dace Klava
source
publisher
journal volume number month
vol. 10, 10
year of publication
pages
art. 2253 : ill
url
ISSN
2304-8158
notes
Bibliogr.: 37 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
language
inglise
subject term
keyword
Fermentation
Hull-les barley
Microbial community dynamics
Sourdough
TTÜ department
lk
Reidzane, S., Kruma, Z.,Kazantseva, J., Traksmaa, A., Klava, D. Determination of technological parameters and characterization of microbiota of the spontaneous sourdough fermentation of hull-less barley // Foods (2021) vol. 10, 10, art. 2253 : ill. https://doi.org/10.3390/foods10102253