Spontaneous fermentation of beetroot – effect of fermentation time and temperature and slice thickness on leaven quality

• Autorzy: Miszczak I. , Tanska M. , Rejmer W. , Konopka I. , Zielinska M.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2024
• Tom: 74
• Numer: 3
• Opis fizyczny: p.255-267,fig.,ref.

Twórcy

autor

Miszczak I.

• Department of Food Plant Chemistry and Processing, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-726 Olsztyn, Poland

autor

Tanska M.

• Department of Food Plant Chemistry and Processing, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-726 Olsztyn, Poland

autor

Rejmer W.

• Department of Materials Technology and Machinery, University of Warmia and Mazury in Olsztyn, ul. Oczapowskiego 11, 10-719 Olsztyn, Poland

autor

Konopka I.

• Department of Food Plant Chemistry and Processing, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-726 Olsztyn, Poland

autor

Zielinska M.

• Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, ul. Heweliusza 14, 10-718 Olsztyn, Poland

Identyfikatory

DOI

10.31883/pjfns/192122