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Bessmeltseva, Marjanna (author)
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book article
Establishment of microbial consortia in semi-solid laboratory rye sourdoughs during continuous propagation at different fermentation temperatures
Viiard, Ene
;
Bessmeltseva, Marjanna
;
Paalme, Toomas
;
Sarand, Inga
FoodMicro 2012 - Global Issues in Food Microbiology : 3-7 September 2012, Istanbul : book of abstracts
2012
book article
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journal article EST
/
journal article ENG
Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation
Bessmeltseva, Marjanna
;
Viiard, Ene
;
Simm, Jaak
;
Paalme, Toomas
;
Sarand, Inga
PLoS ONE
2014
/
p. 1-12 : ill
https://doi.org/10.1371/journal.pone.0095449
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journal article EST
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journal article ENG
3
book article
Fermentation patterns of mature laboratory rye sourdoughs
Viiard, Ene
;
Bessmeltseva, Marjanna
;
Sarand, Inga
TÜ ja TTÜ doktorikool "Funktsionaalsed materjalid ja tehnoloogiad" : 04.-05. märts 2014, Tartu
2014
/
[1] p
book article
4
book article
Properties and microbial population stability of model rye sourdough composed from bacteria isolated from industrial rye sourdough
Bessmeltseva, Marjanna
;
Viiard, Ene
;
Sarand, Inga
Food and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-2010
2010
/
p. 91-92
book article
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Bessmeltseva, Marjanna
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Bessmeltseva, Marianna
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