title
Rye sourdough fermentation and bread stability
Rukkitaigna hapendamine ja leiva vananemine
series
Natural and Exact Sciences B
Loodus- ja täppisteadused B
author
Mihhalevski, Anna
keywords
rukkileib
juuretis
käärimine
piimhappebakterid
mikrokalorimeetria
kiudained
vitamiinid
leivatooted
tärklise retrogradatsioon
XRD
NMR
dissertatsioonid
rye bread
sourdough fermentation
lactic acid bacteria
microcalorimetry
dietary fiber
vitamins
bread staling
starch retrogradation
dissertations
publisher
TUT Press
supervisor
Paalme, Toomas
defence date
29.11.2012
identifier
ISBN 9789949233779 (publication)
ISBN 9789949233786 (pdf)
ISSN 14064723
language
eng
rights
CC BY-NC-ND 3.0
institution
Tallinna Tehnikaülikool
Tallinn University of Technology
faculty
Keemia- ja materjalitehnoloogia teaduskond
Faculty of Chemical and Materials Technology
department / college
Toiduainete instituut
Department of Food Processing