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The effect of brewer’s spent grain concentration on the degree of maturation of bread sourdough

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dc.contributor.author TARNA, Ruslan
dc.contributor.author SAITAN, Olesea
dc.contributor.author RUBTOV, Silvia
dc.contributor.author GHENDOV-MOSANU, Aliona
dc.date.accessioned 2023-12-13T09:03:18Z
dc.date.available 2023-12-13T09:03:18Z
dc.date.issued 2023
dc.identifier.citation TARNA, Ruslan, SAITAN, Olesea, RUBTOV, Silvia et al. The effect of brewer’s spent grain concentration on the degree of maturation of bread sourdough. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 55. ISBN 978‐9975‐64‐363‐4. en_US
dc.identifier.isbn 978‐9975‐64‐363‐4
dc.identifier.uri http://repository.utm.md/handle/5014/25331
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject brewers grains en_US
dc.subject wheat flour en_US
dc.subject barley malt en_US
dc.subject sourdough microbiota en_US
dc.subject spontaneous fermentation en_US
dc.title The effect of brewer’s spent grain concentration on the degree of maturation of bread sourdough en_US
dc.type Article en_US


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