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Impact of Long-Fermented Sourdough on the Technological and Prebiotical Properties of Rye Bread Cover

Impact of Long-Fermented Sourdough on the Technological and Prebiotical Properties of Rye Bread

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 76 (2022): Issue 1 (February 2022)
By: Rūta Mūrniece and  Dace Kļava  
Open Access
|Mar 2022
Authors

Authors

Rūta Mūrniece

rutapau@gmail.com

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Dace Kļava

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
DOI: https://doi.org/10.2478/prolas-2022-0001 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
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Language: English
Page range: 1 - 8
Submitted on: Mar 22, 2021
Accepted on: Jan 12, 2022
Published on: Mar 3, 2022
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
scald,
exopolysaccharides,
microflora,
lactic acid bacteria
Related subjects:
General interest,
Mathematics,
General mathematics

© 2022 Rūta Mūrniece, Dace Kļava, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 76 (2022): Issue 1 (February 2022)
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