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The effect of brewer’s spent grain concentration on the degree of maturation of bread sourdough
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The effect of brewer’s spent grain concentration on the degree of maturation of bread sourdough
TARNA, Ruslan
;
SAITAN, Olesea
;
RUBTOV, Silvia
;
GHENDOV-MOSANU, Aliona
URI:
http://repository.utm.md/handle/5014/25331
Date:
2023
Abstract:
The purpose of this research work is to study the microflora of sourdough obtained from white wheat flour and brewer’s spent grain, as well as to identify the optimal concentration of used raw materials for its further use in baking.
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Conf-CASEE-2023-B ...
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This item appears in the following Collection(s)
Smart Life Sciences and Technology for Sustainable Development
The 13th CASEE Conference; June 28‐30, 2023; Chişinău
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States
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