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

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