Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/51894
Type of publication: conference paper
Type of publication (PDB): Konferencijų tezės nerecenzuojamuose leidiniuose / Conference theses in non-peer-reviewed publications (T2)
Field of Science: Biochemija / Biochemistry (N004)
Author(s): Bartkienė, Elena;Juodeikienė, Gražina;Eidukonytė, Dalia;Češkevičiūtė, Vaida;Vidmantienė, Daiva;Bašinskienė, Loreta;Maruška, Audrius;Ragažinskienė, Ona;Petrauskas, Algimantas;Baršauskas, Kazimieras
Title: The advantages of solid state fermentation to develop natural flavour compounds from plants for gluten-free bread quality improvement
Is part of: Third international symposium on gluten-free cereal products and beverages, 12-14 June 2013, Vienna, Austria : book of abstracts. Vienna : International Association for Cereal Science and Technology, 2013
Extent: p. 66-66
Date: 2013
Keywords: Bread;Glutens;Fermentation
ISBN: 9783950333602
Internet: https://hdl.handle.net/20.500.12259/51894
Affiliation(s): Biochemijos katedra
Botanikos sodas
Kauno technologijos universitetas
Lietuvos sveikatos mokslų universitetas. Veterinarijos akademija
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

Files in This Item:
marc.xml8.63 kBXMLView/Open

MARC21 XML metadata

Show full item record
Export via OAI-PMH Interface in XML Formats
Export to Other Non-XML Formats


CORE Recommender

Page view(s)

88
checked on May 1, 2021

Download(s)

8
checked on May 1, 2021

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.