The advantages of solid state fermentation to develop natural flavour compounds from plants for gluten-free bread quality improvement

Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/51894

Type of publication:	Konferencijų tezės nerecenzuojamuose leidiniuose / Conference theses in non-peer-reviewed publications (T2)
Field of Science:	Biochemija / Biochemistry (N004)
Author(s):	Bartkienė, Elena;Juodeikienė, Gražina;Eidukonytė, Dalia;Češkevičiūtė, Vaida;Vidmantienė, Daiva;Bašinskienė, Loreta;Maruška, Audrius;Ragažinskienė, Ona;Petrauskas, Algimantas;Baršauskas, Kazimieras
Title:	The advantages of solid state fermentation to develop natural flavour compounds from plants for gluten-free bread quality improvement
Is part of:	Third international symposium on gluten-free cereal products and beverages, 12-14 June 2013, Vienna, Austria : book of abstracts. Vienna : International Association for Cereal Science and Technology, 2013
Extent:	p. 66-66
Date:	2013
Keywords:	Bread;Glutens;Fermentation
ISBN:	9783950333602
Internet:	https://hdl.handle.net/20.500.12259/51894
Affiliation(s):	Biochemijos katedra Gamtos mokslų fakultetas Kauno technologijos universitetas Lietuvos sveikatos mokslų universitetas. Veterinarijos akademija Vytauto Didžiojo universitetas
Appears in Collections:	Universiteto mokslo publikacijos / University Research Publications

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