Properties and microbial population stability of model rye sourdough composed from bacteria isolated from industrial rye sourdough
vastutusandmed
Marjanna Bessmeltseva, Ene Viiard and Inga Sarand
ilmumiskoht
[Tallinn]
kirjastus/väljaandja
ilmumisaasta
leheküljed
p. 91-92
seeria-sari
konverentsi nimetus, aeg
the 5th Baltic Conference on Food Science and Technology : Foodbalt-2010
konverentsi toimumispaik
Tallinn
ISSN
1406-2712
ISBN
978-9949-23-034-1
märkused
Bibliogr.: 1 ref
keel
inglise
Bessmeltseva, M., Viiard, E., Sarand, I. Properties and microbial population stability of model rye sourdough composed from bacteria isolated from industrial rye sourdough // Food and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-2010. [Tallinn] : TTÜ kirjastus, 2010. p. 91-92. (Food and nutrition = Toit ja toitumine / Tallinna Tehnikaülikool, toiduainete instituut ; 17).