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journal article

Flour scalding (cooking) and its influence on the quality of breadAirik, Nele-RiinFood and nutrition = Toit ja toitumine2005 / p. 31

journal article

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newspaper article

Hea leiva keemia ehk mis toimub leivataina sees ja kuidas see mõjub seedimisele?Adamberg, Kaarel; Adamberg, Signeomamaitse.delfi.ee2024 Hea leiva keemia ehk mis toimub leivataina sees ja kuidas see mõjub seedimisele?

newspaper article

3

journal article

Investigation of seed storage protein and bread-making quality of triticaleTohver, M.; Täht, Riina; Kann, Aino; Rahnu, I.Acta agronomica hungarica2000 / 1, p. 41-49

journal article

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journal article

Kodune leivategu on rituaalLuigela, AiveEesti Naine1995 / lk. 50-51: ill https://artiklid.elnet.ee/record=b2001659*est

journal article

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journal article

Leiva küpsetusmasin vabastab tülikast käsitööstLiebert, TiiuHommikuleht1993 / 18. okt., lk. 14

journal article

6

newspaper article

Leivaküpsetusahi - ajahädas perenaise abilineTäht, RiinaKulutaja1993 / 23. nov

newspaper article

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book article

QTL analysis of yield-related morphological traits and powdery mildew resistance in an introgressive line of bread wheatJakobson, Irena; Tiidema, Anu; Peuša, Hilma; Posti, Diana; Ingver, Anne; Järve, KadriAbstracts of the 19th International Triticeae Mapping Initative - 3rd COST Tritigen : Clermont-Ferrand, France, August 31st - September 4th 20092009 / p. 149

book article

8

journal article

Quality of triticale cultivars suitable for growing and bread-making in northern conditionsTohver, M.; Kann, Aino; Täht, Riina; Mihhalevski, Anna; Hakman, J.Food chemistry2005 / p. 125-132

journal article

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book

Rukkileib meie laualPitsi, Tagli; Täht, Riina; Vaask, Sirje1999 https://www.ester.ee/record=b1273048*est

book

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dissertation

Selection of functional starter bacteria for type I sourdough process = Funktsionaalsete starterbakterite selektsioon tüüp I rukkileivajuuretise tootmiseksSurženko, Marianna2017 https://digi.lib.ttu.ee/i/?7674 https://www.ester.ee/record=b4677260*est

dissertation

11

book article

Sourdomics (ca18101) sourdough biotechnology network towards novel, healthier and sustainable food and bioprocessesTraksmaa, Anna; Rocha, João M.; Rosell, Cristina M.; Hricová, Andrea14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 38

book article

12

journal article

Stability of B-complex vitamins and dietary fibre during rye sourdough bread productionMihhalevski, Anna; Nisamedtinov, Ildar; Hälvin, Kristel; Ošeka, Aleksandra; Paalme, ToomasJournal of cereal science2013 / p. 30-38 : ill

journal article

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journal article

Study of bread baking and staling using rheometer physica MCR 301 and microcalorimeter TAM III systemMihhalevski, Anna; Petrova, V.Food and nutrition = Toit ja toitumine2007 / p. 84-86

journal article

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newspaper article

Terviseks - leiba, saia, sepikut : [vestlus Riina Tähega]Täht, Riina; Üts, JutaTerviseleht2005 / 10. mai. lk. 6 : potr https://artiklid.elnet.ee/record=b1408925*est

newspaper article

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journal article

The storage proteins of hexaploid wheat and their relation to bread-making qualityTohver, M.Food and nutrition = Toit ja toitumine1998 / p. 68-75: ill

journal article

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book article

Влияние количества прессованных дрожжей на расход углеводов при сбраживании и на интенсивность процесса тестоведенияKann, Aino; Ganzurova, Irina; Tõnsberg, V.Технология пищевых производств. 11969 / с. 81-86 https://www.ester.ee/record=b1475909*est https://digikogu.taltech.ee/et/Item/c67e3781-7e7b-43f5-8577-784c2a8ad0e1/

book article

17

book article

Влияние содержания карбонильных соединений на аромат и вкус батонов из пшеничной муки 1 сорта при ускоренном методе тестоведенияKann, Aino; Ganzurova, Irina; Kübar, E.Технология пищевых производств. 11969 / с. 87-93 https://www.ester.ee/record=b1475909*est https://digikogu.taltech.ee/et/Item/c67e3781-7e7b-43f5-8577-784c2a8ad0e1/

book article

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book article

Применение побочных продуктов молочной промышленности в хлебопеченииKreen, Malle; Liebert, Tiiu; Kask, KarlТехнология пищевых производств. 11969 / с. 49-57 : илл https://www.ester.ee/record=b1475909*est https://digikogu.taltech.ee/et/Item/c67e3781-7e7b-43f5-8577-784c2a8ad0e1/

book article

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