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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
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book article
Study on volatile compound production by individual lactic acid bacteria in dough using multiple headspace extraction
Kaseleht, Kristel
;
Paalme, Toomas
;
Mihhalevski, Anna
;
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. 97
book article
3
book article
Влияние добавки сыворотки и биопрепарата на свойства теста и хлеба
Liebert, Tiiu
Технология пищевых производств. 3
1973
/
с. 59-63 : илл
https://www.ester.ee/record=b1440564*est
https://digikogu.taltech.ee/et/Item/2f01dab2-df7a-4d0f-9845-612dede2f5e5
book article
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