täiskirje prindi

Microbiota of spontaneous sourdough from rye and oat flour

autor
Klava, Dace
Traksmaa, Anna
Batukbhai Ratiya, Jalpa
vastutusandmed
Dace Klava, Anna Traksmaa, Jalpa Batukbhai Ratiya
allikas
ilmumiskoht
Tallinn
kirjastus/väljaandja
ilmumisaasta
leheküljed
p. 31
konverentsi nimetus, aeg
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer", FoodBalt 2021
leitav
Open Access
Open Access
TTÜ struktuuriüksus
keel
inglise
Klava, D., Traksmaa, A., Batukbhai Ratiya, J. Microbiota of spontaneous sourdough from rye and oat flour // 14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts. Tallinn : Center of Food and Fermentation Technologies, 2021. p. 31. https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf