title
Diversity and Stability of Lactic Acid Bacteria During Rye Sourdough Propagation
Piimhappebakterite mitmekesisus ja stabiilsus rukkileivajuuretise uuendamisel
series
Natural and Exact Sciences B
Loodus- ja täppisteadused B
author
Viiard, Ene
keywords
rye sourdough
lactic acid bacteria
microbial communities
dissertations
rukkileivajuuretis
piimhappebakterid
mikroobikooslused
dissertatsioonid
publisher
TUT Press
TTÜ Kirjastus
supervisor
Sarand, Inga
defence date
12.12.2014
identifier
ISBN 9789949237050 (publication)
ISBN 9789949237067 (pdf)
ISSN 14064723
language
eng
institution
Tallinn University of Technology
Tallinna Tehnikaülikool
faculty
Faculty of Chemical and Materials Technology
Keemia- ja materjalitehnoloogia teaduskond
department / college
Department of Food Processing
Toiduainete instituut