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1
journal article
Comparison of lactic acid bacteria population in the continously propagated industrial rye sourdoudh starter and the original lyophilised starter
Viiard, Ene
;
Morozozova, S.
;
Sarand, Inga
Food and nutrition = Toit ja toitumine
2009
/
p. 10-21 : ill
journal article
2
journal article
Dissecting meiosis in rye using translational proteomics
Phillips, D.
;
Mikhailova, E.
;
Timofejeva, Ljudmilla
Annals of botany
2008
/
p. 873-880 : ill
https://academic.oup.com/aob/article/101/6/873/184031
journal article
3
journal article
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
journal article
4
journal article
Falling number as a suitability factor for determining the baking quality of rye flour
Veskus, Tiina
;
Kann, Aino
Food and nutrition = Toit ja toitumine
1997
/
p. 95-104: ill
journal article
5
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
6
newspaper article
Leiba süüakse üha vähem, ainult üks toode ujub vastuvoolu
Raamets, Heli
Maaleht
2021
/
Lk. 2-3
https://dea.digar.ee/article/maaleht/2021/11/18/3.1
newspaper article
7
book article
Microbiota of spontaneous sourdough from rye and oat flour
Klava, Dace
;
Traksmaa, Anna
;
Batukbhai Ratiya, Jalpa
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 31
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
book article
8
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
9
book article
The electrophoretical spectra of storage proteins and baking properties of rye, triticale and wheat
Tohver, M.
;
Kann, Aino
;
Täht, Riina
;
Rahnu, I.
;
Mihhalevski, Anna
1st Baltic Conference on Rye - in EU-Context : 2-5 September, 2001, Lithuania, Kaunas : abstracts of oral presentation
2001
/
p. 28
book article
10
book article
Определение качества ржаной муки
Liebert, Tiiu
;
Mandel, Viire
Технология пищевых производств. 4
1974
/
с. 49-54
https://www.ester.ee/record=b1475977*est
https://digikogu.taltech.ee/et/Item/b0fe0497-582f-4507-9281-6ad4d1a574e3
book article
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