Evaluation of selected lactic acid bacteria as starter cultures for gluten-free sourdough bread production.
- Published in:
- Agronomy Research, 2021, v. 19, p. 1260, doi. 10.15159/AR.21.087
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- Publication type:
- Article
Works by Savkina, O.
Results: 8
1
2
Effects of α-amylase, endo-xylanase and exoprotease combination on dough properties and bread quality.
- Published in:
- Agronomy Research, 2021, v. 19, p. 1234, doi. 10.15159/AR.21.067
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- Publication type:
- Article
3
The influence of the flour amylolytic enzymes activity, dosage of ingredients and bread making method on the sugar content and the bread quality.
- Published in:
- Agronomy Research, 2020, v. 18, n. (S3), p. 1873, doi. 10.15159/AR.20.047
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- Publication type:
- Article
4
Rowan powder based acidifying additive acidifying additive - an alternative to sourdough in the rye-wheat bread production.
- Published in:
- Agronomy Research, 2020, v. 18, n. (S3), p. 1649, doi. 10.15159/AR.20.052
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- Publication type:
- Article
5
Impact of using the developed starter culture on the quality of sourdough, dough and wheat bread.
- Published in:
- Agronomy Research, 2019, v. 17, n. (S2), p. 1435, doi. 10.15159/AR.19.138
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- Publication type:
- Article
6
Accelerated technology of rye bread with improved quality and increased nutritional value.
- Published in:
- Agronomy Research, 2019, v. 17, n. (S2), p. 1299, doi. 10.15159/AR.19.059
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- Publication type:
- Article
7
Development of gluten-free bread with unconventional raw ingredients of high nutritional value and antimicrobial activity.
- Published in:
- Agronomy Research, 2017, v. 15, n. S2, p. 1276
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- Publication type:
- Article
8
A study of factors which influence mould spoilage in flat (sourdough) bread.
- Published in:
- Agronomy Research, 2017, v. 15, n. S2, p. 1348
- By:
- Publication type:
- Article