prindi

Hull-less barley sourdough bread: composition of polysaccharides and technological characteristics

autor
Reidzane, Sanita
Gramatina, Ilze
Galoburda, Ruta
Komasilovs, Vitalijs
Zacepins, Aleksejs
Bljahhina, Anastassia
Kince, Tatjana
Traksmaa, Anna
Klava, Dace
vastutusandmed
Sanita Reidzane, Ilze Gramatina, Ruta Galoburda, Vitalijs Komasilovs, Aleksejs Zacepins, Anastassia Bljahhina, Tatjana Kince, Anna Traksmaa, Dace Klava
allikas
16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts
ilmumiskoht
Jelgava
kirjastus/väljaandja
Latvia University of Life Sciences and Technologies
ilmumisaasta
2023
leheküljed
p. 83
konverentsi nimetus, aeg
FOODBALT 2023 : 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food", May 11-12, 2023
konverentsi toimumispaik
Jelgava, Latvia
leitav
https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
märksõna
oder (teravili)
jahu
polüsahhariidid
leib
võtmesõna
hull-less barley
hull-less barley sourdough
non-starch polysaccharides
β-glucans
fructans
ISSN
2501-0190
ISBN
978-9984-48-411-2
klassifikaator
5.2
TTÜ struktuuriüksus
keemia ja biotehnoloogia instituut
keel
inglise
Reidzane, S. Hull-less barley sourdough bread: composition of polysaccharides and technological characteristics // 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts. Jelgava : Latvia University of Life Sciences and Technologies, 2023. p. 83. https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf