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sourdough - keyword
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items found: 4
1.
Rukkijuuretisest eraldatud Lactobacillus Helveticuse N92, E96, ja N720 tüvede võrdlev genoomide analüüs. Comparative genomic analysis of lactobacillus Helveticus N92, E96 and N720 strains isolated from the rye sourdough
Simson, Sigrid-Kristiina
07.06.2016
master's theses
2.
Selection of Functional Starter Bacteria for Type I Sourdough Process. Funktsionaalsete starterbakterite selektsioon Tüüp I rukkileivajuuretise tootmiseks
Surženko, Marianna
28.06.2017
dissertations
3.
Starterbakteri Lactobacillus brevis M30I-2 kultiveerimise ja säilitamise tingimuste mõju rukkileiva taigna käärimisele. Influence of starter bacteria Lactobacillus brevis M30I-2 cultivation and preservation conditions on fermentation of rye bread dough
Tõnutare, Merete
08.06.2015
bachelor's theses
4.
Piimhappebakteritega rikastatud rukkijahu tootmistingimuste mõju taina käärimise kiirusele ja keemilisele koostisele. The impact of production conditions of lactic acid bacteria enriched rye flour on fermentation time and chemical composition
Tõnutare, Merete
07.06.2017
master's theses
items found: 4
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