The Influence of Germinated Hull-less Barley Sordough Fermentation Conditions on the Microbiota Development
Authors
Iveta Poisa
Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Sanita Reidzane
Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Tatjana Kince
Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Jekaterina Kazantseva
Center of Food and Fermentation Technologies, Tallinn, Estonia
Anna Traksmaa
Center of Food and Fermentation Technologies, Tallinn, Estonia
Tallinn University of Technology, Tallinn, Estonia
DOI: https://doi.org/10.2478/plua-2021-0022 | Journal eISSN: 2256-0939
Language: English
Page range: 105 - 115
Submitted on: Sep 29, 2021
Accepted on: Nov 8, 2021
Published on: Dec 22, 2021
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 times per year
Related subjects:
© 2021 Dace Klava, Iveta Poisa, Sanita Reidzane, Tatjana Kince, Jekaterina Kazantseva, Anna Traksmaa, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.